new hope surgical

1950 N. Harlem Ave
Elmwood Park, IL

Monday - Friday
9:00 AM - 5:00 PM

Classic Borscht


November 24, 2015

A combination of beets and vegetable soup that can be served warm or cold. Borscht can be enjoyed with a tablespoon of sour cream or crème fraîche. For a lower calorie substitution, replace regular sour cream and crème fraîche with a reduced fat version.

  • Prep: 25 mins
  • Cook: 40 mins
  • Yields: 6 Servings


4 cups of low-sodium chicken, vegetable, or beef stock

3 cups of water

½ head of medium red or white cabbage, shredded

2 medium beets, peeled and shredded

1 large carrots, shredded

1 cup of chopped onion

3 cloves of garlic, minced

1 ½ tbsp. of tomato paste

1 tbsp. of olive oil

1 tablespoon of freshly chopped dill

1 tbsp. of lemon juice

1 large tomato, diced (optional)

1 medium potato, peeled and diced (optional)

Kosher salt and pepper to taste


1In large pot, sauté onion with olive oil over medium heat for 2 minutes or until tender.

2Add garlic, tomato, carrots, beets, cabbage, and potato. Continue to sauté the ingredient for additional 1 minute.

3Pour stock and water into the pot. Bring to boil.

4Lower the heat, add diced tomato, dill, lemon juice, and cover the pot with a lid. Simmer for 20 minutes or until all vegetables are tender and soft.

5Season with salt and pepper to taste.

*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.