borscht Rita Maas


  • 1 large onion
  • Olive oil
  • 3 medium beets, peeled and diced
  • 2 (14-ounce) cans low-sodium chicken broth
  • Greek or plain whole-milk yogurt (mix the latter with sour cream)


Chop onion, and sauté in 1 tablespoon olive oil until golden. Add beets, broth, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, and simmer 20 minutes, or until beets are tender. Purée mixture in a blender until smooth. Whisk 1/2 cup hot soup into 1 cup yogurt, and stir yogurt mixture into soup, until well-blended.

  • Yield: Serves 4

Nutritional Information

Calories per serving: 195
Fat per serving: 8g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 1g
Protein per serving: 14g
Carbohydrate per serving: 18g
Fiber per serving: 3g
Cholesterol per serving: 10mg
Iron per serving: 2mg
Sodium per serving: 539mg
Calcium per serving: 114mg

Good to Know

Warm up those cold winter nights the Russian way with this simplified version of traditional beet soup. Beets are full of fiber, manganese, potassium, and folate, and their deep-purple pigment (a powerful cancer-fighting agent) gives this dish its signature pink hue. Tangy Greek yogurt adds a rich and creamy finish with less than half the calories and fat of sour cream.

This Recipe Is