Golden Beet Borscht Stew

A traditional Eastern European dish, our borscht uses golden beets for a pop of color. Smoked paprika provides an earthy depth of flavor while Greek yogurt stands in for sour cream.
Golden Beet Borscht Stew image
  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 2 tbsp grape seed oil
  • 3 cloves garlic, minced
  • 1 yellow onion, coarsely chopped
  • 1/2 tsp smoked sweet paprika
  • 1/2 tsp fresh ground black pepper, divided
  • 2 carrots, peeled and coarsely chopped
  • 4 cups peeled and chopped golden beets (1-inch pieces)
  • 4 cups thinly sliced white cabbage
  • 4 cups low-sodium vegetable or chicken stock
  • 1 tbsp white wine vinegar
  • 1/4 cup chopped fresh dill, divided
  • Sea salt, to taste
  • 1/2 cup nonfat plain Greek yogurt


  1. In a large, heavy-bottomed pot or Dutch oven on medium-high, heat oil. Add garlic and onion and sauté, stirring frequently, about 4 minutes, until soft and translucent.
  2. Stir in paprika and 1/4 tsp pepper, then add carrots, beets, cabbage and stock. Bring to a boil, reduce heat to low, cover and simmer for about 30 minutes or until beets are tender when pierced with a fork. Remove from heat. Stir in vinegar, 2 tbsp dill, remaining 1/4 tsp pepper and salt. (TIP: For a creamier dish, transfer about half of the soup to a blender and purée. Add purée back to soup and stir.)
  3. Meanwhile, whisk together yogurt and remaining 2 tbsp dill. Divide among serving bowls and top with yogurt mixture.

Nutrition Information

  • Serving Size: 1 1/2 cups stew and 4 tsp yogurt
  • Calories: 137
  • Carbohydrate Content: 19 g
  • Fat Content: 5 g
  • Fiber Content: 5 g
  • Protein Content: 4 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 217 mg
  • Sugar Content: 11 g
  • Polyunsaturated Fat Content: 3 g