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., December 2022


Read the full recipe after the video.

Recipe Summary

25 mins
1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Stir in caraway seeds and star anise; cook, stirring occasionally, until toasted and aromatic, about 1 minute. Stir in onion; cook, stirring occasionally, until tender and golden, about 4 minutes. Stir in beets; cook, stirring occasionally, until slightly tender, about 3 minutes. Stir in cabbage, carrot and potato; cook, stirring occasionally, until the cabbage is slightly wilted, about 3 minutes. (Decrease heat to medium, if needed, to prevent burning.) Stir in broth and cider; adjust heat to maintain a simmer. Cover and cook, stirring occasionally, until the cabbage, potato and beets are softened, about 40 minutes. 

  • Meanwhile, combine yogurt, lemon juice, 1 tablespoon dill, 1 teaspoon mint and 1/8 teaspoon salt in a small bowl. Cover and refrigerate until ready to use.

  • When the soup is finished cooking, stir in vinegar, pepper and the remaining 1 tablespoon dill, 2 teaspoons mint and 1/2 teaspoon salt. Remove and discard the star anise. Divide the soup among 6 bowls. Garnish with ground pepper, dill and/or mint, if desired. Top with a dollop of the yogurt cream.

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.

Nutrition Facts

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.