Beet soup is one of my favorite ways to eat this vegetable. It’s packed with antioxidants, fiber, and vitamins, all in one vibrant bowl. Let me show you how I make this appetizer.
Contents
Beet Soup Recipe
Beet soup is a vibrant, nutritious dish primarily made from beets. The soup is known for its rich, earthy flavor and deep red color. This soup is closely related to borscht, a traditional Eastern European beetroot soup.
This soup dish is rich in antioxidants, fiber, and vitamins. It’s enjoyed in many cultures with variations, like adding sour cream, dill, or even apples for extra flavor. It’s a staple in Ukrainian, Polish, and Russian cuisines.
Beet soup pairs well with hearty breads like pumpernickel, rye, garlic toast, or sourdough for dipping. You can add dairy toppings like sour cream, crème fraîche, yogurt, or coconut cream to the soup to add creaminess and a tangy contrast.
For a fuller meal, serve the soup with proteins like chicken thighs, roasted balsamic chicken, orange-glazed salmon, or cabernet-braised short ribs. Fresh salads are also a great choice (apple kale salad, lentil salad, cabbage and arugula salad). Traditional pairings include pickled vegetables and pierogi.
This is how to make beet soup:
Simple Beet Soup (Borscht-Style)
Nutrition
Ingredients
- 3 medium beets peeled and grated or diced
- 1 medium potato diced
- 1 medium carrot grated
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tbsp olive oil
- 4 cups vegetable broth or water with bouillon
- 1 tbsp lemon juice or vinegar adjust to taste
- Salt and pepper to taste
- Sour cream or yogurt, fresh dill Optional toppings
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté for 2–3 minutes until fragrant.
- Add grated beets, carrots, and diced potatoes. Stir for 5 minutes to slightly soften.
- Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes until all vegetables are tender.
- Add lemon juice (or vinegar) to brighten the flavor. Season with salt and pepper to taste.
- Ladle into bowls. Top with a dollop of sour cream or yogurt and sprinkle fresh dill if using.
Notes
- For more protein, add cooked white beans or chickpeas.
- Great served warm or chilled.
- Can be stored in the fridge for up to 4 days, or frozen for a month.
SIMILAR RECIPES:
Variations
There are many variations of this beet soup. Here are some suggestions you can make at home:
- Creamy and Smooth Soup blends ingredients to a velvety texture. It can be served as a main course or alongside salads and other dishes
- Hearty Beet & Beef Borscht
- Brown 200g of stew beef or ground beef with the onions.
- Simmer for 1 hour for a rich, meaty version.
- Beet & White Bean Soup adds 15 oz of drained white beans during simmering for added protein and creaminess.
- Chilled Summer Soup (Chlodnik-style) blends cooked beets with plain yogurt, cucumber, dill, and lemon juice. Serve cold.
- Tomato-Beet Soup replaces 1 cup of broth with crushed tomatoes. This adds a tangy depth and richer color.
- Spicy Version adds ½ tsp chili flakes or 1 diced jalapeño when sautéing the onions for a warming kick.