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Diabetic Recipe: Beet Soup

Makes 4 servings 


  • 5 beets, preferably with stems
  • 1 cube of beef bouillon
  • 2 cucumbers, peeled and grated or thinly chopped
  • Bunch of scallions, chopped
  • 4 cups of plain yogurt
  • 4 cups of kefir (or milk)
  • 2 Hard boiled eggs
  • Fresh dill, chopped (optional)
  • Salt and pepper 


1. Remove, wash and dice beet stems. Peel and grate, or thinly chop, beet roots, and place in large pot.

2. Add bouillon cube and water, just to cover. Boil until beets are tender, then let cool.

3. Add cucumbers, scallions, yogurt and kefir. Mix well. Add salt and pepper to taste.

4. Serve chilled. Garnish with dill right before serving. Add a halved hard boiled egg on top of each bowl.

Nutrition per Serving

Calories: 328
Protein: 21 g
Fat: 14 g 
Carbohydrate: 28 g

Recipe adapted from UMass Memorial's Simply Well newsletter

It's important to pay attention to serving size. Everyone's dietary needs and restrictions are unique. Check with your diabetes care team about specific questions or concerns.