Borscht with sour cream
1
Points®
Total time: 39 min • Prep: 11 min • Cook: 28 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Uncooked beets
2 cup(s), shredded
Canned beef broth
14 oz, low sodium
Water
1½ cup(s)
Red onion
½ medium, finely chopped
Shredded red cabbage
½ cup(s)
Packed brown sugar
½ tsp, dark variety
Dill
2 Tbsp, chopped
Fresh lemon juice
2 Tbsp
Table salt
¼ tsp
Black pepper
⅛ tsp, freshly ground, or to taste
Fat free sour cream
¼ cup(s)
Dill
2 Tbsp, chopped, (optional)
Instructions
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.
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