Think of this as "new and improved" borscht, with fruit and mint added for freshness and subtle spices for intrigue. If you like, roast extra beets to eat later in the week; they keep several days in the refrigerator.

Adeena Sussman
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Recipe Summary test

2 hrs 30 mins
4 hrs 30 mins
Serves 4 (makes 6 cups) (serving size: 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • In a small bowl, whisk yogurt, honey, and remaining 1/4 tsp. baharat. Season soup to taste with more salt if you like. Ladle into bowls, add a spoonful of spiced yogurt to each, and swirl. Scatter remaining mint on top and add a little more onion if you like.

  • *Find baharat, a Middle Eastern blend of black pepper and spices, at well-stocked grocery stores. Or combine 1 tsp. each paprika, pepper, cinnamon, coriander, and cumin; 1/2 tsp. each ground allspice and cardamom; and 1/4 tsp. each ground cloves and nutmeg. Keeps, airtight, up to 6 months.

  • Make ahead: Through step 3, up to 1 day, chilled.

Nutrition Facts

149 calories; calories from fat 16%; protein 4.1g; fat 2.6g; saturated fat 1.7g; carbohydrates 30g; fiber 4.8g; sodium 793mg; cholesterol 3.6mg.