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White Borscht

Yields9 ServingsPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

This soup tastes best made ahead then slowly reheated before serving.

 1 medium onion, chopped
 2 cups shredded cabbage
 2 Tbsp unsalted butter
 1 tomato, diced
 1 medium potato, peeled, diced
 1 celery stalk, thinly sliced
 ¼ cup chopped celery leaves
 3 cloves garlic, minced
 1 19 oz can no-salt added white navy beans, drained
 4 cups no-salt added vegetable broth
 2 cups water
 ¼ cup chopped fresh dill
 1 bay leaf
 ½ cup 5% fat sour cream
 4 tsp all purpose flour
 2 Tbsp creamy dill mustard
 fresh dill for garnish

In Dutch oven or soup pot over medium to medium low heat, sauté onion and cabbage in butter for 5 minutes or until soft.


Add tomato, potato, celery, celery leaves and garlic, stir and cook 8 minutes until tomato can be easily broken down with a wooden spoon. Add beans, broth, water, dill and bay leaf and bring to a boil.


Cover, reduce heat. Simmer 45 minutes until all vegetables are tender.


Blend flour with sour cream, add a few spoonfuls of soup stock, stir and slowly add mixture back to soup, stirring constantly. Bring back to a gentle simmer and cook 2-3 minutes. Add mustard and stir. Season with salt and pepper to taste. Garnish with fresh chopped dill before serving.

Nutrition Facts

Serving Size 1 cup

Servings 9

Amount Per Serving
Calories 149
% Daily Value *
Total Fat 5g8%

Saturated Fat 3g15%
Cholesterol 15mg5%
Sodium 168mg8%
Total Carbohydrate 21g8%

Dietary Fiber 6g24%
Sugars 4g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.