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.

Maya Visnyei
Prep Time
40 min
Cook Time
35 min
75 min


  • 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
  • Cholesterol Content 0 mg
  • 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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 3 g