Beet & Red Cabbage Borscht with Dill & Mint Yogurt Cream
This vibrant borscht features the traditional red beets plus cabbage, carrots and potatoes to make a hearty and filling vegetarian soup. A cool yogurt cream, featuring fresh mint and dill stirred in at the end, adds a pop of flavor and freshness to the dish.
EatingWell.com, December 2022
Read the full recipe after the video.
To make ahead
Yogurt cream can be made and stored in the refrigerator up to 1 day ahead. Cover and refrigerate soup for up to 3 days.
Serving Size:1 1/2 cups borscht & 1 Tbsp. yogurt cream
176 calories; protein 6g; carbohydrates 33g; dietary fiber 6g; sugars 14g; fat 3g; mono fat 2g; poly fat 1g; cholesterol 1mg; vitamin a iu 4227IU; vitamin b3 niacin 1mg; vitamin c 29mg; vitamin e iu 1IU; folate 91mg; vitamin k 42mg; sodium 455mg; calcium 74mg; iron 2mg; magnesium 38mg; phosphorus 100mg; potassium 644mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 2mg; selenium 3mcg.