Ginger-lemon borscht

SmartPoints® value per serving
Total Time
36 min
14 min
22 min
Fresh ginger, lemon juice, and lemon zest give this classic beet soup a wonderful bracing flavor. While beets are always the main ingredient of borscht, there are dozens of variations of this popular German soup. We used fat free yogurt in this version rather than the traditional sour cream. It's a great way to get your fill of vegetables in for the day. You’ll need 4 medium beets for this recipe. To keep your hands from becoming stained when handling the beets, wear disposable plastic gloves (available at drugstores). Use a food processor for shredding the vegetables and you’ll have the soup ready in no time flat.


Reduced-sodium chicken broth

5 cup(s)

Uncooked beets

2 cup(s), fresh, peeled and shredded

Uncooked carrot(s)

1 medium, shredded

Uncooked parsnip(s)

1 medium, peeled and shredded

Uncooked red cabbage

1 cup(s), finely shredded

Uncooked scallion(s)

3 medium, thinly sliced

Fresh lemon juice

2 Tbsp

Ginger root

2 tsp, fresh, peeled and minced

Lemon zest

½ tsp, grated

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Plain fat free yogurt

½ cup(s)


¼ cup(s), fresh leaves, for garnish


  1. Combine the broth, beets, carrot, parsnip, cabbage, scallions, lemon juice, ginger, lemon zest, salt, and pepper in a Dutch oven; bring to a boil. Reduce the heat and simmer until the vegetables are just tender, about 15 minutes. Garnish each serving with the yogurt and cilantro. Yields about 2 cups soup with 2 tablespoons yogurt and 1 tablespoon cilantro per serving.