Beet Soup Recipe

Beet soup-this isn’t just a simple dish, it’s a vibrant, nutritious, and comforting bowl of goodness that can warm you up on the coldest days or offer a burst of freshness when the weather is just right. Known for its deep, earthy flavor and bold color, beet soup (often called borscht in Eastern European countries) has been cherished for centuries, loved by both the health-conscious and the flavor-hungry. If you’ve never tried it before, you’re in for a treat. And if you already know and love it, welcome back to this heartwarming classic with a modern twist.

But beet soup isn’t just a recipe-it’s a journey through texture, taste, and history. Whether you make it rich and creamy or serve it as a light, tangy broth, this dish brings you a wide array of flavor profiles. Let’s explore why this root vegetable deserves a spot in your kitchen and dive into the specifics of making beet soup that will have you coming back for seconds.

Beet Soup Recipe

Creating the perfect beet soup isn’t as complicated as you might think, but it requires a balance of flavors and textures. While many beet soup recipes have their roots in Eastern Europe, there are so many ways to give it your own flair. Here’s a simple but delicious beet soup recipe you can make at home, with options to customize it according to your preferences.

Ingredients Needed

• Beets (4 medium-sized): The star of the show! Look for beets that are firm and have vibrant color. You can use golden beets or regular red beets.
• Onion (1 medium, diced): Adds a savory base and depth of flavor to the soup.
• Carrot (1 large, peeled and grated): A bit of sweetness and texture that balances the earthiness of the beets.
• Garlic (2 cloves, minced): For that aromatic punch that will make the soup irresistible.
• Potatoes (2 medium, peeled and diced): These help create a creamy texture when blended.
• Cabbage (1 cup, chopped): Optional but adds extra texture and a slight tang to the broth.
• Vegetable or chicken stock (4 cups): A flavorful liquid base that binds all the flavors together.
• Tomato paste (1 tablespoon): For a bit of acidity and depth of flavor.
• Lemon juice (1 tablespoon): Brings out the natural sweetness of the beets and balances the earthy notes.
• Bay leaves (2): Adds a fragrant, herbal note to the broth.
• Salt & pepper (to taste): Essential for seasoning the soup.
• Sour cream or yogurt (for garnish): Adds creaminess and a tangy touch.
• Fresh dill (for garnish): To add a fresh, herbaceous note and enhance the overall flavor.

Cooking Instructions

1. Prepare the Beets: Start by peeling and grating your beets. If you prefer a smoother texture, you can cook them whole, but grating them will infuse the soup with their flavor faster.
2. Sauté the Aromatics: Heat a tablespoon of oil in a large soup pot over medium heat. Add the diced onions and sauté until soft and translucent-about 5-7 minutes. Add the garlic and grated carrots and cook for another 2-3 minutes. This builds the foundation of your soup’s flavor.
3. Cook the Beets: Add the grated beets to the pot, stirring them in to coat them with the onions and carrots. Let them cook for 3-5 minutes, allowing the beets to release some of their juices.
4. Add the Liquids and Potatoes: Pour in the vegetable or chicken stock and add the diced potatoes. Stir in the tomato paste, bay leaves, and season with salt and pepper. Bring everything to a boil.
5. Simmer: Once the soup boils, reduce the heat and let it simmer for 30-40 minutes, or until the beets and potatoes are tender. You can check the consistency by mashing a potato against the side of the pot-if it breaks apart easily, the soup is ready.
6. Add the Final Touches: Remove the bay leaves and stir in the lemon juice. Taste the soup and adjust the seasoning, adding more salt, pepper, or lemon juice if needed.
7. Serve: Ladle the soup into bowls and top with a generous dollop of sour cream or yogurt. Garnish with fresh dill for that signature fresh, green touch.

Ingredient Insights

• Beets: These are not only delicious but packed with health benefits. They’re rich in antioxidants, vitamins, and minerals like folate, iron, and potassium. Their natural sweetness makes them the perfect root vegetable for a soup that balances savory, sweet, and tangy elements.
• Garlic and Onion: These two create a robust base for any soup. They’re rich in sulfur compounds that contribute to the deep, comforting flavor and have anti-inflammatory properties. Garlic also adds a bit of zing, perfectly complementing the sweetness of the beets.
• Cabbage: This is a traditional addition in many beet soup recipes, particularly borscht. It adds a slight sourness and a pleasant crunch, while still blending well into the overall texture.
• Lemon Juice: A simple squeeze of lemon elevates the beet soup, cutting through the earthiness with its bright acidity. It also brings out the beets’ natural sweetness, balancing the overall flavors.

Expert Tips

• Roasting the Beets: If you have the time, try roasting the beets instead of boiling them. Roasting brings out their sweetness and enhances their flavor. Just wrap them in foil and roast at 400°F for about 45 minutes to an hour, depending on their size.
• Blending for Smoothness: For a velvety texture, you can blend the soup after it’s finished cooking. Use an immersion blender for a smoother finish or transfer to a regular blender. Just be sure to remove the bay leaves before blending.
• Cold Beet Soup: In the summer, try serving this soup chilled. It makes for a refreshing dish that’s surprisingly satisfying on a hot day.
• Making it Vegan: If you want to make this dish plant-based, simply skip the sour cream or use a dairy-free alternative. Also, vegetable stock is your friend!
• Customize the Tang: Add more or less lemon juice depending on your taste preference. Some recipes call for a touch of vinegar for extra tang, but lemon does a wonderful job in brightening the soup.

Recipe Variations

• Borscht with Meat: Traditional borscht often includes meat-usually beef or pork. To make a meaty version, sauté chunks of beef or pork with the onions at the beginning. Once the meat is browned, proceed with the recipe as written, using the meat as your protein.
• Spicy Beet Soup: If you like a bit of heat, consider adding some chili flakes or finely chopped fresh chili peppers to the sautéed onions and garlic. This gives the soup a spicy kick that pairs nicely with the earthiness of the beets.
• Beetroot and Apple Soup: For a slightly sweet and tangy variation, try adding an apple (peeled and diced) along with the beets. This will give your soup an interesting layer of complexity, balancing out the flavors.
• Beet Soup with Ginger: Adding a bit of freshly grated ginger can give your beet soup a warm, zesty kick. It’s an especially great addition in the winter months.

Final Words

This beet soup recipe is both simple and versatile. It can be as rustic or refined as you want to make it. Whether you prefer it as a rich, creamy bowl of comfort or a light, brothy dish, this soup has something for everyone. The combination of earthy beets, sweet carrots, savory potatoes, and aromatic herbs makes it a deliciously complex dish that’s just as satisfying to make as it is to eat.