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Prepared with Oikos® Greek

Prepared with Oikos® Greek

Creamy Vegetarian Borscht For Passover

Creamy Vegetarian Borscht For Passover


  • 3 cups Dannon® All Natural Plain Yogurt
  • 3/4 tsp. minced garlic
  • 3 Tbsp. chopped dill
  • 3 Tbsp. chopped chives or scallion
  • 1 Tbsp. butter
  • 2 Tbsp. olive oil
  • 1 large onion, chopped (about 2 cups)
  • 3 stalks celery, diced (about 3/4 cup)
  • 1/2 large red pepper, diced (about 1/2 cup)
  • 10 ounces Yukon gold potato, diced (about 2 cups chopped)
  • 3 cups chopped cabbage
  • 1 1/2 pounds beets, peeled and finely chopped in food processor
  • 2 small carrots, peeled and finely chopped in food processor
  • 1 1/4 cups strained tomatoes
  • 6 cups water
  • 3 Tbsp. red wine vinegar
  • 1 Tbsp. kosher salt, or to taste
  • 1/2 tsp. black pepper
  • Dill for garnish (optional)


  1. Mix together Dannon® All Natural Plain Yogurt, garlic, dill and chives and set aside until ready to serve soup. You can make this ahead of time and store in the refrigerator until ready to serve.
  2. In a large 4 quart soup pot, heat butter and olive oil on medium-high heat. Add onion and celery and sauté for 7-10 minutes until vegetables have softened. Add red pepper and continue to sauté for another 3 minutes. Add potato, cabbage, beets, carrots, tomato sauce, water, vinegar, salt and pepper and bring to a boil. Turn down heat and simmer for about 40 minutes or until vegetables have softened and liquid has reduced.
  3. Serve hot or at room temperature with 4 tablespoons yogurt mixture stirred into each 1 cup serving of soup. Garnish with dill (optional).
  4. Serve hot the first night you make it and then have it at room temperature the next day for lunch or a snack. Stir in the yogurt mixture and take it on the go in a thermos.


12 servings (about 1 cup per serving)