Classic borscht with sour cream and dill

PersonalPoints™ per serving
Total Time
40 min
15 min
25 min
Our meatless version of this sweet-sour Russian soup is jam-packed with a wide variety of vegetables including beets, cabbage, celery, carrots and tomatoes. When topped with a dollop of sour cream and bright-tasting fresh dill, it’s equally delicious served either hot or cold. Beef broth gives the soup rich deep flavor but, you can make it vegetarian by subbing vegetable broth if you’d like. To shave off some prep time, replace the red cabbage and carrot with 3 cups packaged coleslaw mix. This recipe serves 6, but don't worry: leftovers will hold up well. Serve with a simple mixed greens salad to help you meet your daily veggie quota.


Olive oil

2 tsp, or canola oil

Uncooked onion(s)

1 medium, finely chopped

Uncooked celery

1 rib(s), medium, finely chopped

Uncooked red cabbage

¼ head(s), medium, shredded


2½ cup(s)

Uncooked carrot(s)

1 large, shredded

Canned beets without added salt

30 oz, 2 (15-ounce) diced and drained

Fat-free beef broth

1 cup(s)

Canned diced tomatoes

14 oz

White wine vinegar

3 Tbsp

Fat free sour cream

6 Tbsp


6 Tbsp, chopped


  1. Heat the oil in a soup pot or Dutch oven over medium-high heat. Add the onion and celery; cook, stirring frequently, until translucent, about 2 minutes. Add the cabbage and carrot; cook until softened, about 3 minutes.
  2. Add the water, beets, broth, tomatoes, and vinegar; bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 15 minutes. Serve the soup at once or cool to room temperature and refrigerate up to 2 days and serve chilled. Ladle into bowls and top each portion with 1 tablespoon sour cream and 1 tablespoon dill. Yields generous 1 cup per serving.