Pink Borscht

Pink Borscht


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Ina Garten makes a version of this dish, so we thought we'd put our own spin on it. Serve cold or hot.

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Time needed

15 min preparation + 50 min cooking

Serving Size / Yield

6 servings


  • 3 beets
  • 2 Tbs. butter
  • 1 onion, chopped
  • 1 Tbs. brown sugar
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/8 tsp. clove
  • 1/8 tsp. garlic powder
  • 3 C. broth (chicken or vegetable work)
  • 1 C. Greek yogurt
  • 2 Tbs. lemon juice
  • 1 sprig dill for garnish

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Wash the beets, and make sure to scrub them vigorously. Cut the tops off and place them in a large pot. Cover with water and liberally salt. Bring the water to a boil, reduce the heat, and simmer for about 30 minutes or until the beets are tender. Once cooled, peel and dice them.

In a large saucepan, melt butter. Add onion and cook until softand transluscent. Mix in brown sugar, salt, cloves, garlic powder, pepper and diced beets. Add broth and bring to a boil. Simmer for 20 minutes.

Using a hand blender or food processor, puree until smooth. Gently mix in the Greek yogurt and lemon juice until the mixture is a uniform color. Taste for seasoning and refrigerate until ready to serve. If serving warm, serve immediately. 

Prior to serving, top with some yogurt and dill.


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