Golden Beet Borscht

Beets may help reduce cognitive decline, lower blood pressure and may improve athletic performance (1,2,3). In this sunny-colored soup, golden beets supply a sweet, earthy flavor that pairs beautifully with lentils, carrots and turmeric. Served with a protein- and probiotic-rich dollop of yogurt and fresh dill, it’s a filling meal with great benefits.

Active time: 15 minutes | Total time: 50 minutes

Golden Beet Borscht

Ingredients

  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 2 medium carrots, peeled and chopped
  • 1 celery rib, thinly sliced
  • 3 medium garlic cloves, finely chopped
  • 4 cups (960g) low-sodium vegetable broth
  • 3 medium yellow beets (240g), peeled and cut into 1/2-inch pieces
  • 2 cups (180g) savoy green cabbage, chopped
  • 3/4 cup (150g) red lentils (See tip)
  • 1 1/2 tsp ground turmeric
  • 1 tsp caraway seeds
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp red wine vinegar
  • 1/2 cup plain 2% Greek yogurt
  • 1/4 cup (8g) fresh dill, roughly chopped

Directions

Heat the oil in a large soup pot over medium heat. Add the onion, carrots, and celery and sauté until tender, about 5 minutes. Add the garlic and cook until fragrant, about 45 seconds.

Add 1 cup (240g) water, broth, beets, cabbage, lentils, turmeric, caraway seeds, salt, and black pepper. Bring to a simmer, cover, and cook until the beets are tender, about 35 minutes. Stir in the red wine vinegar. Serve garnished with the yogurt and fresh dill.

Tip: Usually labeled “red lentils,” these quick-cooking lentils are actually orange in color. When cooked, they become fall-apart tender and turn a deep yellow color. Find them in the bulk section of the grocery store. 

Serves: 4 | Serving Size: 1 1/2 cups/355g soup, 2 tbsp yogurt, 1 tbsp dill

Nutrition (per serving): Calories: 274; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 5mg; Sodium: 535mg; Carbohydrate: 42g; Dietary Fiber: 9g; Sugar: 12g; Protein: 16g

Nutrition Bonus: Potassium: 808mg; Iron: 24%; Vitamin A: 17%; Vitamin C: 41%; Calcium: 12%

Originally published March 2021; Updated date: June 2026

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