Borscht Soup

Beets are a great source of fiber and vitamin C. When it’s in season, the sweet, earthy flavors of beets make a vibrant Borscht, the perfect easy-freeze and easy-reheat meal for cold weather.

Borscht, beets-based soup

Borscht Soup Ingredients

4 medium beets, washed and quartered
1 carrot, chopped
I parsnip, chopped
1 leek, chopped
1 onion, chopped
3 bay leaves
½ tsp. allspice
½ cup lemon juice
6 cups vegetable or chicken stock
2 Tbsp. low-fat yogurt

Method of Preparation

1. Place all vegetables, bay leaves, allspice and lemon juice together in a saucepan. Cover with the stock and bring to the boil.

2. Reduce heat to medium-low and simmer for 30 minutes or until vegetables are soft.

3. Remove the bay leaves.

4. Mix in a blender and season to taste.

5. Serve warm or cold with a dollop of yogurt.

Nutrition per serving

Calories: 140
Fat: 3g
Sodium: 190mg
Carbohydrates: 23g
Fiber: 4g
Protein: 10g

Our borscht recipe is curated by our Culinary Medicine team. Find more healthy recipes here, browse our Pinterest boards for inspiration, and don’t forget to join us on Tuesday evenings for our Culinary Medicine virtual cooking classes!