Beet Soup

iamwinfred

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. It's deeply nourishing, easy to make ahead, and packed with vegetables in every spoonful.

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Prep Time 20

Cook Time 50

Total Time 1 10

Course Soup

Cuisine Spanish

Servings servings

Calories 140 kcal

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

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

Instructions

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.

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.

Nutrition

Serving: 1servingCalories: 140kcalCarbohydrates: 24gProtein: 4gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gSodium: 620mgPotassium: 490mgFiber: 5gSugar: 10gVitamin A: 45IUVitamin C: 20mgCalcium: 6mgIron: 10mg

Keyword beet soup, borscht, healthy soup, vegetable soup, winter soup