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Classic Borscht

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 Time: 25 mins
Cook Time: 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


In large pot, sauté onion with olive oil over medium heat for 2 minutes or until tender. Add garlic, tomato, carrots, beets, cabbage, and potato. Continue to sauté the ingredient for additional 1 minute. Pour stock and water into the pot. Bring to boil. Lower 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. Season with salt and pepper to taste.
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*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.