Spiced Beet and Yogurt Borscht with Dill
A chilled Eastern European beet borscht with tangy yogurt and warming spices, finished with fresh dill for a colorful and refreshing cold soup. This eastern european-inspired soups ready in about 50 minutes pairs vegetable broth, plain yogurt, minced garlic clove for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 130 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium (about 450g), peeled and diced beets
- 4 cups vegetable broth
- 1 cup plain yogurt
- 2, minced garlic clove
- 1 tsp ground cumin
- 2 tbsp apple cider vinegar
- 1 tbsp sugar
- 1.25 tsp salt
- 0.5 tsp black pepper
- 3 tbsp, chopped fresh dill
- 1 tbsp extra virgin olive oil
Instructions
- Step 1: In a medium pot, combine 3 medium peeled and diced beets with 4 cups vegetable broth, 1 tsp ground cumin, 1.25 tsp salt, and 0.5 tsp black pepper. Bring to a boil, then reduce heat and simmer for 30 minutes until beets are tender.
- Step 2: Remove the pot from heat and allow the broth and beets to cool to room temperature.
- Step 3: Once cooled, transfer the beet mixture to a blender along with 2 minced garlic cloves, 2 tbsp apple cider vinegar, 1 tbsp sugar, and 1 cup plain yogurt.
- Step 4: Blend until smooth and creamy. Adjust seasoning to taste.
- Step 5: Chill the soup in the refrigerator for at least 2 hours until well chilled.
- Step 6: Before serving, stir in 3 tbsp chopped fresh dill and drizzle 1 tbsp extra virgin olive oil over each bowl for a fragrant finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Beet and Yogurt Borscht with Dill take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Beet and Yogurt Borscht with Dill?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable broth from drying out.
Can I substitute ingredients in Spiced Beet and Yogurt Borscht with Dill?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Beet and Yogurt Borscht with Dill for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spiced Beet and Yogurt Borscht with Dill?
Eastern European soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
