Our beet soup recipe is inspired by the traditional borscht soup of Europe. This deep ruby-colored soup is made with various vegetables like cabbage, beets, potatoes, carrots, onions, garlic, meat, and sometimes beans. It is then finished with a sour component, such as wine vinegar, lemon juice, or sour cream.
The resulting soup is vibrant, rich, and has an exquisite balance of sweet and sour. Not only is it delicious and healthy, but its appearance is also eye-catching on the table.
Is Beet Soup Healthy?
The short answer is yes, our beet soup recipe is nutritious and packed with healthy ingredients.
Beetroot is an excellent source of numerous vitamins and minerals, including folate, B6, calcium, iron, and many more. Additionally, the veggie includes antioxidants such as rutin, epicatechin and caffeic acid which help reduce oxidative stress, and are linked to the prevention of cancer and inflammatory diseases.
This beet soup recipe also rigorously adheres to our dietary requirements to ensure that the quantity of calories, salt, and saturated fat is within the USDA’s healthy limits.
Ingredients You Will Need
Beet soup is thought to have come originally from Ukraine and many European countries have their versions. So, the soup ingredients often vary depending on country, location, and household.
However, the key ingredients, including beets, carrots, and onions, remain constant and are responsible for that authentic borscht flavor.
As for different types of beets, we used traditional red beets due to their vibrant flavor and substantial texture. Alternatively, you can also use a combination of red and golden beets for a sweeter soup base (the color will be less bright as well.)
Beyond beets, there is a lot of room for creative license with the addition of other vegetables, beans, meat, and more. You could add beef to make it more robust and filling, or include potato which provides texture and slightly thickens the liquid.
Last but not least, add sour elements like lemon juice, yogurt, or sour cream. It brightens the soup and prevents it from tasting too “earthy.”
Protip: There is no set procedure for creating true borscht, but you should add the veggies in a particular order to ensure that they are all cooked to perfection in the end.
In addition, the veggies are always caramelized in oil or butter before simmering in the broth. This process helps to enhance and add depth to the flavor. We don’t advise adding fresh vegetables directly into the soup.
What Type of Broth Can You Use for Beet Soup?
The basic rule is that every wholesome soup begins with a flavorful broth and with this beet soup, we prefer to use meat-based broth. It creates a flavorful, umami soup base which perfectly complements the natural sweetness from vegetables.
You can either buy it or make it. The ingredients for borth include meat on the bone such as chicken, pork, or beef, basic vegetables such as onions, carrots, and celery, and a few aromatics of your choice.
How to Peel and Cut Beets
Beets aren’t difficult to prepare, but they can create some messy situations. Their intense color might stain your hands, so we suggest always using gloves when cooking beets. Also, rinse your chopping board and knives off right after using them for beets so they don’t stain either.
When preparing beets, first cut off and discard the short stems and remove the peel with a vegetable peeler or paring knife. Then set the beet on a cutting board and halve it lengthwise. Finally, cut it into 1/2-inch slices with the flat sides down and chop each slice to your desired shape and thickness.
How to Serve
Beet soup, also known as borscht, is traditionally served as the first course of a meal in Ukraine, followed by a protein-based main course.
Borscht is almost always accompanied with a dollop of smetana, sour cream, or yogurt and fresh herbs such as dill and parsley. As an alternative, you can have fresh bread along with this delectable red-colored soup.
Storage and Reheating the Leftovers
The best borscht, like a fine bottle of wine, improves with time. Therefore, you can prepare a fairly large pot, which can be consumed over several days or frozen.
Borscht may be refrigerated in an airtight container or Ziplock bag for up to 4 or 5 days without the yogurt or sour cream added. When ready to use, reheat the soup in a small pot over low heat until warmed through.
If you intend to freeze it, divide it into freezer-safe containers, leaving approximately an inch at the top for expansion. Borscht can be frozen for approximately 3 months. Just remember to thaw it in the refrigerator at least one day prior to serving it again.
Similarly Comforting Soup
How to Make Beet Soup
This beetroot soup recipe makes a healthy, robust, and delicious soup that requires only simple vegetables.
- cook TIME 25 mins
- prep TIME 10 mins
- total TIME 35 mins
- COURSE Side Dish
- CUISINE Ukrainian
- SERVINGS servings
- CALORIES 95 kcal
INGREDIENTS
- 8 oz beetroot (diced)
- 2 oz onion (chopped)
- 2 oz celery (chopped)
- 2 oz carrot (sliced)
- 2 oz canned chickpeas
- 1 tbsp garlic (minced)
- 1 tbsp unsalted butter
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cups unsalted chicken broth
- 2 tbsp plain Greek yogurt
- 2 tbsp dill (finely chopped)
INSTRUCTIONS
Prep:
Dice the beetroot: After peeling the skin, chop your whole beets into slices of your desired thickness. Next, cut each slice vertically and then across to produce cubes.
Dice the carrot: Peel off the carrot’s skin and then cut the carrot across into equal-sized slices. Cut each circle into smaller cubes.
Chop the celery: Chop off the leafy ends and slice celery into half moon shapes.
Chop the onion: Trim the end off of the onion and cut the onion in half lengthwise. Position cut side on the cut board and slice crosswise through the onion. Then flip these slices sideways and cut downward along the straight edge.
Mince the garlic: Crush a clove of garlic and roughly chop it. Next, hold your knife and use a rocking motion to finely mince the garlic.
Chop the dill: Remove the stem from the leaves. Then chop the fronds into small pieces.
Cook:
Sauté the spices: Heat a large pot over medium heat. Add 1 tbsp garlic, 2 oz onion, and 1 tbsp unsalted butter to the pot. Sauté the spices for 2 minutes until fragrant.
Stir in vegetables and seasonings: Add 2 oz celery, 2 oz carrot, and 8 oz beetroot to the pot. Then season the mixture with 1/4 tsp salt and 1/4 tsp pepper. Stir occasionally and cook for 3 minutes.
Add in the chicken broth: Pour in 2 cups unsalted chicken broth and bring the soup to a boil. Reduce the heat and simmer for 15 minutes.
Stir in chickpeas: Add 2 oz canned chickpeas and continue to simmer for 2 minutes. Take off the heat.
Serve: Transfer the soup into serving bowls. Top with 2 tbsp plain Greek yogurt and 2 tbsp dill. Serve the soup hot.
NUTRITION
Tuyet Pham
Head Chef, Culinary Consultant
Luna Regina
Writer, Author
Natalie Butler, RD, LD
Nutrition Reviewer
- Emily B.This beet soup looks so delicious! I'm looking forward to tasting it once its cooked. The smell of the vegetables sautéing is amazing!