top of page

Beet Borscht with Dill Yogurt

Beet Borscht with Dill Yogurt

Makes 6 servings

2 tablespoons olive oil

1 yellow onion, diced

1 teaspoon caraway seed

Sea salt

4 cloves garlic, minced

¼ cup tomato paste

4 medium beets (about 1 pound), peeled and quartered and cut across into ¼ inch slices

2 medium parsnips, peeled and cut into ¼ inch rounds

2 medium carrots, peeled and cut into ¼ inch rounds

1 small celeriac (celery root), peeled and cut into ½ inch cubes

1 very small or ½ medium green cabbage, shredded (about 4 cups)

6 cups chicken bone broth

2 tablespoons chopped fresh dill

Dill Yogurt

½ cup plain, unsweetened yogurt (can use coconut yogurt if dairy-free)

2 tablespoons chopped fresh dill

1 teaspoon freshly squeezed lemon juice

Pinch salt

1. Heat oil in a large soup pot. Add the onion, caraway, and a pinch of salt and sauté until translucent, about 5 minutes. Add the garlic and continue cooking another 30 seconds. Stir in the tomato paste. Add the beets, parsnips, carrots, celery root, cabbage, broth, and ½ teaspoon salt. Bring to a boil, reduce to a simmer until vegetables are tender, about 15-20 minutes.

2. While soup is cooking make the dill yogurt by stirring all ingredients together in a bowl.

3. Remove soup from heat and stir in dill, lemon juice, and salt and pepper to taste.

Note: You can add 1 ½ cups chickpeas, cannellini, or navy beans, or shredded chicken for protein if desired.


bottom of page