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Beet soup with carrots and potatoes, topped with sour cream

Simple Beet Soup (Borscht-Style)

A vibrant, earthy beet soup, rich in flavor and nutrients, perfect as a healthy appetizer or cozy meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer
Cuisine European
Servings 4

Nutrition

Calories: 180kcalCarbohydrates: 28gProtein: 3gFat: 6gFiber: 5gSugar: 11g

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.
Keyword autumn recipes, homemade appetizer, homemade soup, soup recipe
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