Latvian Borscht

(yields 6 servings -147 calories, 5g protein, 11g carbohydrate, 8g fat)


  • 4 medium beets, trimmed, scrubbed, peeled, and grated on a box grater
  • 4 scallions, thinly sliced (and extra for topping)
  • 3 radishes, trimmed, scrubbed, and grated on a box grater
  • 1 garlic clove, crushed
  • 1/2 English cucumber, peeled and grated on a box grater
  • 1/2 cup kosher dill pickle juice, drained from dill pickle jar of choice
  • 1/4 cup chopped fresh dill (and extra for topping)
  • 2 cups vegetable stock
  • 1/4 cup Silk or other vegan heavy whipping cream, whipped to soft peaks
  • 3/4 cup Simple Truth Organic or other vegan sour cream
  • 2 cups low fat plain kefir with no added sugar
  • Salt and pepper to taste


  1. Add grated beets and vegetable stock to a medium saucepan, and cover. Bring the mixture to a boil, then turn the heat down to a simmer until the beets are tender, about 15 minutes. Add a splash of water if necessary.
  2. Cool your beet mixture for about 1 hour in the fridge, then combine with shredded radish, scallions, garlic, cucumber, and dill in a large bowl.
  3. Next, fold your whipped heavy cream and sour cream together, and whisk in the kefir, pickle juice, and lemon juice.
  4. Pour the kefir mixture into the beet mixture and stir to combine.
  5. Cover and chill for two hours before adding salt and pepper to taste.
  6. Serve with scallions and fresh dill!
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