Whole-Beet Borscht Recipe

Name: Whole-Beet Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds large beets with greens; 2 tablespoons extra-virgin olive oil, divided; 4 teaspoons coriander seeds, lightly crushed; 10 garlic cloves, chopped; 1 large onion, chopped; 1 tablespoon tomato paste; 5 cups plus 3 tablespoons water, divided; 2 bay leaves; 2 cups chopped peeled parsnips; 5/8 teaspoon kosher salt, divided; 2 tablespoons cider vinegar; 6 tablespoons plain 2% reduced-fat Greek yogurt; 1/4 cup chopped fresh dill

Servings: persons

2 pounds large beets with greens
2 tablespoons extra-virgin olive oil, divided
4 teaspoons coriander seeds, lightly crushed
10 garlic cloves, chopped
1 large onion, chopped
1 tablespoon tomato paste
5 cups plus 3 tablespoons water, divided
2 bay leaves
2 cups chopped peeled parsnips
5/8 teaspoon kosher salt, divided
2 tablespoons cider vinegar
6 tablespoons plain 2% reduced-fat Greek yogurt
1/4 cup chopped fresh dill

1
Remove greens and stems from beets; discard stems. Rinse and drain greens. Finely chop to measure 2 cups. Peel beets; cut into 2-inch pieces.
2
Heat a large Dutch oven over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle coriander over bottom of pan; cook 1 minute or until fragrant, stirring frequently. Add garlic and onion; cook 12 minutes or until tender, stirring occasionally. Add beets and tomato paste; cook 1 minute, stirring frequently. Add 5 cups water and bay leaves. Cover and bring to a boil; reduce heat, and simmer 45 minutes or until beets are very tender. Discard bay leaves.
3
Heat a medium skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add parsnips and 1/8 teaspoon salt; saute 8 minutes or until tender. Remove from heat.
4
Place beet mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend beet mixture until smooth. Return pureed soup to pan; bring to a simmer. Add beet greens and parsnips to pan; cook 5 minutes. Stir in vinegar and remaining 1/2 teaspoon salt. Ladle soup into 4 bowls. Combine yogurt and remaining 3 tablespoons water. Top soup with yogurt and dill.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds large beets with greens, 2 tablespoons extra-virgin olive oil, divided, 4 teaspoons coriander seeds, lightly crushed, 10 garlic cloves, chopped, and more.

Yes, Whole-Beet Borscht falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Whole-Beet Borscht

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions