Borscht with sour cream

Points® value
Total Time
39 min
11 min
28 min
Once upon a WW time, borscht was an occasional treat only to be eaten at dinner, because it was made with beets—a “limited” vegetable. Now the produce section of the supermarket is your veritable oyster with a pearl to be found at every turn. This sweet and earthy soup is packed with nutrition and a farm basket of cool-season vegetables. This soup is equally delicious served warm. Dill is the traditional herb used in classic borscht recipes, but chopped fresh tarragon or fennel fronds are other fresh herb options that work beautifully here.


Uncooked beets

2 cup(s), shredded

Canned beef broth

14 oz, low sodium


1½ cup(s)

Red onion

½ medium, finely chopped

Shredded red cabbage

½ cup(s)

Packed brown sugar

½ tsp, dark variety


2 Tbsp, chopped

Fresh lemon juice

2 Tbsp

Table salt

¼ tsp

Black pepper

tsp, freshly ground, or to taste

Fat free sour cream

¼ cup(s)


2 Tbsp, chopped, (optional)


  1. In a large nonreactive saucepan, combine the beets, broth, water, onion, cabbage, and sugar. Bring to a boil; reduce the heat and simmer, covered, until the cabbage is tender, about 20 minutes. Add the dill; simmer 5 minutes. Remove from the heat.
  2. Stir in the lemon juice, salt, and pepper. Pour into a 1-quart storage container and refrigerate until chilled, at least 2 hours and up to 3 days. Garnish each serving with a tablespoon of the sour cream and a sprinkle of the additional dill, if using. Yields 1 cup per serving.