PolishMedium · Hot
Beet and Dill Borscht with Yogurt
Beets, carrot, and onion simmered until the broth glows deep red and the vegetables are completely soft and yielding. A spoonful of yogurt stirred through at the end cools and thickens it just slightly, while fresh dill stirred in last keeps things lively and green-smelling. Humble ingredients, nothing wasted, and a colour on the table that makes people stop and look.
Prep
20 min
Cook
30 min
Total
50 min
Method
Prepare the vegetables
1
Peel the beets and grate them on the coarse side of a box grater.
Build the base
2
Add the diced onion and cook slowly, stirring with a wooden spoon, until soft and golden, about 8 minutes. Do not rush this — the sweetness is everything.
Cook the soup
Finish and serve
4
Finish with a heavy shower of fresh dill and a twist of black pepper. Serve with dark bread for mopping up the beautiful broth.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -3
Calories
213
per serving
High in protein · 11gLow sugar · 14g
Protein
11g
Carbs
30g
Fat
7g
Sat. fat
5g
Fiber
5g
Sugar
14g
Sodium
708mg
Anti InflammatoryDiabetes FriendlyHeart HealthyDigestive SupportHigh FiberHigh ProteinLow Saturated Fat
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.5
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.3m³
Land
13Pt
Runoff
0.06g P
Yogurt drives 42% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
6
Sweet
4
Salty
5
Sour
1
Bitter
2
Spicy
Textures
TenderSilkyCreamy
Aromas
EarthyHerbalButterySweet
Kitchen Equipment
Primary Tool
Dutch OvenCounter FootprintMedium
Safety & Storage
Cross Contamination
If dairy allergies are a concern, clean all utensils and preparation surfaces thoroughly before use. Butter and yogurt can leave residue that may affect dairy-sensitive individuals.
Storage
Refrigerate leftover borscht within 2 hours of serving. The soup base (without yogurt) can be stored for up to 4 days; add yogurt fresh when reheating to prevent separation.
High Risk Population
The yogurt is added at serving time and not cooked, so individuals with immunocompromised conditions should ensure yogurt is fresh and properly refrigerated before use.
Handling
Use separate cutting boards for raw vegetables. Wash hands thoroughly after handling raw beets as they can stain surfaces and transfer color to other foods.
Cooking Temperature
Ensure soup reaches a rolling simmer (approximately 200°F/93°C) during the 20-minute cooking period to properly cook potatoes and develop the beet broth.
Pro Tips
Technique
Never rush the onions — let them go golden and soft in that butter for the full eight minutes. That sweetness is the secret heart of the borscht, and it only comes with patience and a good wooden spoon.
Substitution
If you cannot find yogurt, a dollop of sour cream works beautifully — my babcia would say a spoonful of soured cream forgives almost any mistake, and she was never wrong about such things.
From the chef
Borscht earns its color the slow way — beet, carrot, and cabbage simmered together until the broth turns that deep burgundy red that stains your wooden spoon. You start with butter and onion, low heat, plenty of patience, because that golden sweetness is the foundation of everything. The potato goes in next, drinking up the broth, and fresh dill gets stirred in only at the end so it stays bright and green-smelling. A spoonful of yogurt swirled through at the table cools and tangles the flavors together. Nothing wasted, nothing rushed.
AllergensMilk
Source: generated · May 30, 2026