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Creamy Vegetarian Borscht for Passover

By: DANNON  
"A hearty vegetable borscht has a dollop of herbed yogurt stirred into each serving."

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (1)

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Prep Time:
30 Min
Cook Time:
50 Min
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 3 cups Dannon® All Natural Plain Yogurt
  • 3/4 teaspoon minced garlic
  • 3 tablespoons chopped dill
  • 3 tablespoons chopped chives or scallion
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 stalks celery, diced
  • 1/2 large red pepper, diced
  • 10 ounces Yukon gold potato, diced
  • 3 cups chopped cabbage
  • 1 1/2 pounds beets, peeled and finely chopped in food processor
  • 2 small carrots, peeled and finely chopped in food processor
  • 1 1/4 cups strained tomatoes
  • 6 cups water
  • 3 tablespoons red wine vinegar
  • 1 tablespoon kosher salt, or to taste
  • 1/2 teaspoon black pepper
  • Dill for garnish (optional)

Directions

  1. Mix together Dannon® All Natural Plain Yogurt, garlic, dill and chives and set aside until ready to serve soup. You can make this ahead of time and store in the refrigerator until ready to serve.
  2. In a large 4 quart soup pot, heat butter and olive oil on medium-high heat. Add onion and celery and saute for 7 to 10 minutes until vegetables have softened. Add red pepper and continue to saute for another 3 minutes. Add potato, cabbage, beets, carrots, tomato sauce, water, vinegar, salt and pepper and bring to a boil. Turn down heat and simmer for about 40 minutes or until vegetables have softened and liquid has reduced.
  3. Serve hot or at room temperature with 4 tablespoons yogurt mixture stirred into each 1 cup serving of soup. Garnish with dill (optional).

Footnotes

  • Serve hot the first night you make it and then have it at room temperature the next day for lunch or a snack. Stir in the yogurt mixture and take it on the go in a thermos.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 143 | Total Fat: 5.6g | Cholesterol: 12mg

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 25, 2009 by skypainter07 
This recipe is wonderful. I modified it slightly by using beef boullion and beef stock instead... MORE

 
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