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)


  1. 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.

    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.
  • 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

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