Chilled Red Pepper and Beet Soup with Yogurt and Caraway Seeds


Serve this vegetable borscht with a traditional pairing of crisp dill pickles.


  • 2 tablespoons extra-virgin olive oil

  • 1 small onion, finely chopped

  • 1 teaspoon minced, peeled fresh ginger

  • ½ teaspoon caraway seeds, coarsely crushed

  • 2 large (8 to 9 ounces each) red bell peppers, stems, seeds, and ribs removed, cut into ¼-inch dice

  • 1 large beet (about 8 ounces without greens), peeled and cut into ¼-inch dice

  • 1 ¾ cups homemade or low-sodium store-bought chicken stock

  • ½ teaspoon coarse salt

  • Freshly ground pepper

  • ¼ cup coarsely chopped fresh dill, plus sprigs for garnish

  • ¼ cup coarsely chopped fresh cilantro

  • 1 tablespoon fresh lemon juice, or more to taste

  • ¼ cup plain low-fat yogurt


  1. Heat oil in a large saucepan over medium heat. Add onion, ginger, and caraway seeds. Cook, stirring occasionally, until onions are soft, about 7 minutes. Stir in bell peppers and beet, and cook until peppers begin to soften, about 5 minutes. Add stock and 3 cups water; bring to a boil. Stir in salt; season with pepper. Reduce heat; simmer, partially covered, until peppers and beet are tender, about 45 minutes, stirring occasionally.

  2. Stir in dill, cilantro, and lemon juice. Let cool completely. Refrigerate, covered, until cold, about 1 1/2 hours. Divide soup among 4 bowls; top each with 1 tablespoon yogurt. Garnish with dill sprigs.

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