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A delicious Eastern European tradition.
Course: Soup
Keyword: beets, borscht, creme fraiche, eastern europe, johnson and wales, soup, vegetarian
Calories: 131kcal
Author: Johnson & Wales University


  • 1 cup crème fraîche or sour cream
  • 2 tablespoons chopped fresh dill, divided
  • Salt and pepper, to taste
  • 1 pound cooked, peeled beets; about 5 small or 3–4 medium
  • 1 (15-ounce) can pickled beets, with liquid
  • 1 (14-ounce) can chicken or veggie broth
  • 1 cup ice cubes
  • 1-2 teaspoons best-quality red wine vinegar, or to taste


  • In a medium bowl, whisk together crème fraîche and 1 tablespoon of dill. Season with salt and pepper.
  • Place cooked beets, pickled beets and liquid, broth, ice, and 1½ cups cold water into a blender. Blend until smooth.
  • Season with vinegar, and salt and pepper to taste.
  • Serve the borscht with dollops of the dill cream, garnished with more of the dill.


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Calories: 131kcal | Carbohydrates: 17g | Protein: 5g | Fat: 6g | Sodium: 541mg | Fiber: 4g | Sugar: 10g