This beet soup recipe turns humble root vegetables into a rich, ruby red bowl of comfort.
It’s my take on classic Eastern European borscht, built on tender beets, cabbage, potatoes, and a splash of vinegar for tang.
I make this soup almost every fall when beets are cheap and everywhere at the farmers market.
It’s the kind of dish that tastes even better the next day, once the flavors have had time to settle.
If you’ve never cooked with beets before, don’t worry.
This recipe walks you through every step, from peeling and grating to getting that deep, earthy sweetness just right.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 50 minutes |
| Total Time | 1 hour 10 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy |
I actually grew up eating this soup right alongside my grandmother’s Borscht, and this version has become its own weeknight staple in my kitchen.
Why You’ll Love This Beet Soup Recipe
This isn’t just a pretty bowl of soup. It’s deeply nourishing, easy to make ahead, and packed with vegetables in every spoonful.
The beets bring natural sweetness, the vinegar adds brightness, and the sour cream on top ties everything together.
Best of all, it’s a one pot meal that stretches to feed a crowd without much effort.
- Made almost entirely in one pot, so cleanup is minimal
- Naturally vegetarian friendly with a simple broth swap
- Freezes well, so you can make a double batch for later
- Packed with fiber rich vegetables in every bowl
- Tastes even better as leftovers once the flavors meld
Another favorite: Roasted Beet And Goat Cheese Salad
Ingredients
Every ingredient here plays a role in building layers of flavor, from the sweet beets to the tangy finish of vinegar and sour cream.
Nothing fancy is required, just fresh vegetables and a well stocked pantry.
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, peeled and grated
- 1 celery stalk, diced
- 4 medium beets (about 1.5 pounds), peeled and grated
- 2 medium Yukon gold potatoes, peeled and diced
- 3 cups green cabbage, thinly shredded
- 8 cups chicken broth or vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons apple cider vinegar
- 1 teaspoon granulated sugar
- 2 bay leaves
- Salt and black pepper, to taste
- 1/4 cup fresh dill, chopped, plus more for garnish
- Sour cream, for serving
Read Also: Cabbage Soup
Kitchen Equipment Needed
You don’t need anything fancy to make this soup, just a few reliable basics that make prep faster and cooking more even.
- Large Dutch oven or soup pot
- Box grater or food processor with a grating attachment
- Sharp chef’s knife
- Cutting board
- Ladle
- Measuring cups and spoons
I learned how much of a difference an even heavy pot makes while developing my Vegetable Soup, and the same principle applies here.
Recommended Products for This Recipe
These are a few products I personally use and recommend for making this beet soup recipe as easy and enjoyable as possible.
1. Enameled Cast Iron Dutch Oven
A heavy bottomed Dutch oven distributes heat evenly, so the vegetables cook down gently without scorching on the bottom.
It also holds heat well, which keeps the soup at a steady simmer with very little babysitting.
I reach for mine constantly, not just for soup season.
2. Box Grater With Multiple Blades
Grating beets by hand can stain everything in sight, but a sturdy box grater with a wide grating surface makes the job quick.
Look for one with a comfortable handle and a stable base so it doesn’t slip while you work.
3. Food Grade Kitchen Gloves
Beets stain hands almost instantly, and a pair of food grade gloves saves you from scrubbing pink fingertips for days.
I keep a box in the kitchen drawer specifically for beet season.
4. High Quality Apple Cider Vinegar
The vinegar in this recipe is what balances the sweetness of the beets, so a good quality, naturally fermented apple cider vinegar makes a real difference in the final flavor.
A little goes a long way.
5. Ceramic Soup Bowls With Handles
This soup is meant to be eaten slowly, and wide ceramic bowls with handles keep it warm longer while looking beautiful on the table.
They’re sturdy enough for everyday use but still feel a little special.
You might also enjoy: Spring Vegetable Soup
Step-by-Step Instructions: How to Make Beet Soup
1. Prep the Vegetables
- Peel the beets, carrots, and potatoes using a vegetable peeler.
- Grate the beets and carrots using a box grater or the grating attachment of a food processor. Wearing gloves here helps keep your hands from staining.
- Dice the onion, celery, and potatoes into small, even pieces so they cook at the same rate.
- Thinly shred the cabbage and mince the garlic. Set everything aside in separate bowls so it’s ready to go.
2. Saute the Aromatics
- Heat the olive oil in a large Dutch oven or soup pot over medium heat.
- Add the diced onion and celery, and cook for 4 to 5 minutes, stirring occasionally, until the onion turns soft and translucent.
- Stir in the minced garlic and cook for another 30 seconds, just until fragrant. Watch closely here, since garlic burns quickly.
3. Add the Root Vegetables
- Add the grated beets and carrots to the pot, stirring to coat them in the oil and aromatics.
- Cook for 5 to 7 minutes, stirring occasionally, until the beets begin to soften slightly and release their color into the pot.
- Add the diced potatoes and stir to combine everything evenly.
4. Build the Broth
- Pour in the chicken broth or vegetable broth, followed by the can of diced tomatoes with its juices.
- Add the bay leaves, and season with a generous pinch of salt and black pepper.
- Increase the heat and bring the soup to a gentle boil, then reduce the heat to low so it simmers steadily.
5. Simmer the Soup
- Cover the pot partially with a lid, leaving a small gap for steam to escape.
- Let the soup simmer for 25 to 30 minutes, or until the potatoes and beets are fork tender.
- Stir occasionally to prevent anything from sticking to the bottom of the pot.
6. Add the Cabbage
- Once the potatoes and beets are tender, stir in the shredded cabbage.
- Continue simmering, uncovered, for another 8 to 10 minutes, until the cabbage has softened but still has a slight bite.
7. Season and Finish
- Stir in the apple cider vinegar and sugar, tasting as you go to balance the sweetness of the beets with the tang of the vinegar.
- Adjust the salt and pepper if needed, then remove the bay leaves and discard them.
- Stir in most of the chopped fresh dill, saving a small amount for garnish.
8. Serve
- Ladle the hot soup into bowls.
- Top each bowl with a generous dollop of sour cream and a sprinkle of the remaining fresh dill.
- Serve immediately with crusty bread on the side, if desired.
This same grate-and-simmer method is what makes my Carrot Soup so quick to put together on a weeknight.
Tips for The Best Beet Soup
A few small adjustments can take this beet soup recipe from good to genuinely memorable.
Keep these tips in mind as you cook.
- Wear gloves when handling raw beets to avoid staining your hands
- Grate the beets instead of dicing them for a smoother texture and faster cook time
- Add the vinegar near the end of cooking so the tang stays bright instead of mellowing out
- Taste and adjust the sugar and vinegar balance, since beets vary in natural sweetness
- Let the soup rest for 10 minutes off the heat before serving to let the flavors settle
Read Also: Carrot Ginger Soup
Serving Suggestions
This soup is hearty enough to serve as a full meal, but it also works well as a starter for a larger spread.
A dollop of sour cream and fresh dill is classic, but there’s plenty of room to build out the rest of the meal around it.
- Serve with warm rye bread or a crusty baguette for dipping
- Pair with a simple green salad for a lighter lunch
- Add a side of Roasted Carrot Ginger Soup for a cozy soup and soup night
- Top with chopped hard boiled egg for extra protein
- Serve alongside grilled sausage for a heartier dinner
Variations of Beet Soup
This recipe is a flexible base, and there are plenty of ways to adjust it depending on what you have on hand or what you’re craving.
- Add cooked, shredded beef or shredded rotisserie chicken for extra protein
- Swap the chicken broth for vegetable broth to make it fully vegetarian
- Stir in a can of drained cannellini beans for added heartiness
- Blend the soup smooth with an immersion blender for a creamier texture
- Serve chilled in the summer, similar to a cold borscht
This pairs beautifully with my Cream Of Potato Soup if you’re building out a soup rotation for the week.
Storage and Reheating
This beet soup recipe keeps exceptionally well, which makes it a great option for meal prep or make ahead dinners.
- Store leftovers in an airtight container in the refrigerator for up to 5 days
- Freeze in freezer safe containers or bags for up to 3 months
- Thaw frozen soup overnight in the refrigerator before reheating
- Reheat on the stovetop over medium low heat, stirring occasionally, until warmed through
- Add a splash of broth or water if the soup has thickened too much after storage
Read Also: Potato Soup
Nutritional Facts
This beet soup recipe is naturally low in fat and rich in fiber, thanks to the abundance of vegetables in every bowl.
A typical serving comes in at around 140 calories, with roughly 4 grams of protein, 3 grams of fat, and 24 grams of carbohydrates.
It also delivers a solid amount of dietary fiber, folate, and potassium, largely from the beets, potatoes, and cabbage.
Exact values will vary depending on the specific broth and toppings you use.
I keep this same balance of light broth and rich vegetables in mind whenever I make my Vichyssoise.
Health Benefits of Key Ingredients
Beyond tasting great, this soup is built on ingredients that genuinely support a balanced diet.
Each component brings its own set of nutrients to the bowl, making this a soup you can feel good about serving regularly.
- Beets are rich in folate, manganese, and natural nitrates that support healthy blood flow
- Cabbage provides vitamin K, vitamin C, and gut friendly fiber
- Carrots offer beta carotene, which the body converts into vitamin A
- Potatoes contribute potassium and a satisfying dose of complex carbohydrates
- Fresh dill adds antioxidants along with its distinctive fresh flavor
You might also enjoy: Dill Pickle Soup
FAQs About Beet Soup
1. Can I use canned beets instead of fresh?
Yes, canned beets will work in a pinch and cut down on prep time significantly.
Just drain them well and dice or grate them before adding to the pot, then reduce the simmer time slightly since they’re already cooked.
2. Why did my beet soup turn out too sweet?
Beets vary quite a bit in natural sugar content depending on size and season.
If your soup tastes too sweet, add a bit more vinegar at the end to bring back the balance.
3. Can I make this soup vegetarian?
Absolutely, simply swap the chicken broth for vegetable broth and the rest of the recipe stays exactly the same.
The flavor will be slightly lighter, but still deeply satisfying.
4. How do I keep the soup from staining my cutting board?
Beet juice can stain porous surfaces, so using a plastic cutting board instead of wood is helpful.
You can also line a wooden board with parchment paper before grating or chopping beets.
5. Is this soup served hot or cold?
Traditionally, beet soup is served hot, but it can absolutely be enjoyed chilled during warmer months.
If serving cold, stir in a bit of extra sour cream or buttermilk for a smoother, creamier texture.
The same hot or cold question comes up often with my Cabbage Roll Soup, and the answer is the same there too.
Beet Soup
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion diced
- 3 cloves garlic minced
- 2 medium carrots peeled and grated
- 1 stalk celery diced
- 4 medium beets about 1.5 pounds or 680g, peeled and grated
- 2 medium Yukon gold potatoes peeled and diced
- 3 cups green cabbage thinly shredded
- 8 cups chicken broth or vegetable broth
- 1 can diced tomatoes 14.5 ounces or 411g, with juices
- 2 tablespoons apple cider vinegar
- 1 teaspoon granulated sugar
- 2 bay leaves
- salt and black pepper to taste
- 1/4 cup fresh dill chopped, plus more for garnish
- sour cream for serving
Equipment
- Large Dutch oven or soup pot
- Box grater or food processor with grating attachment
- Sharp chef’s knife
- Cutting board
- Ladle
- Measuring cups and spoons
Method
- Peel and grate the beets and carrots. Dice the onion, celery, and potatoes. Shred the cabbage and mince the garlic.
- Heat olive oil in a large pot over medium heat. Cook the onion and celery for 4-5 minutes until soft. Add garlic and cook 30 seconds until fragrant.
- Add the grated beets and carrots, cooking for 5-7 minutes until they begin to soften. Stir in the diced potatoes.
- Pour in the broth and diced tomatoes with their juices. Add bay leaves, salt, and pepper. Bring to a boil, then reduce to a simmer.
- Partially cover and simmer for 25-30 minutes until potatoes and beets are fork tender. Stir occasionally.
- Stir in the shredded cabbage and simmer uncovered for 8-10 minutes until softened but still has a slight bite.
- Stir in apple cider vinegar and sugar, adjusting to balance the sweetness. Season with salt and pepper to taste. Remove bay leaves. Stir in most of the fresh dill.
- Ladle into bowls and top with sour cream and remaining fresh dill. Serve immediately with crusty bread.
Nutrition
Notes
- Wear gloves when handling raw beets to avoid staining your hands.
- Grate the beets instead of dicing for a smoother texture and faster cooking time.
- Add the vinegar near the end of cooking to keep the tang bright.
- Let the soup rest for 10 minutes off the heat before serving to let the flavors settle.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze in freezer-safe containers for up to 3 months.
- Reheat on the stovetop over medium-low heat, adding a splash of broth or water if needed.
- To make this soup vegetarian, simply swap the chicken broth for vegetable broth.
- For extra heartiness, add cooked shredded beef, shredded rotisserie chicken, or a can of drained cannellini beans.
- For a creamier texture, blend the soup smooth with an immersion blender.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This beet soup recipe is proof that a few humble vegetables can turn into something truly special with a little time on the stove.
It’s warming, colorful, and endlessly adaptable to whatever you have in the fridge.
I hope this becomes a regular in your soup rotation, just like it is in mine.
If you give it a try, I’d love to hear how it turned out, so drop a comment below or share a photo with me.
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