Appetizers, Dinner, Recipes ·
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This is a delicious, velvety and savory recipe for Beet Soup that will be one of your favorites! You can make it for dinner or a holiday appetizer. Simple and elegant. Save the recipe today!
I have a love affair with beets. They are one of those amazing root vegetables that I could eat all the time. In fact, I do often eat them for lunch. I’ll throw together some cooked beets with goat cheese and a little salt and pepper for a fast, delicious lunch. Since they’re currently in season here, I’m trying to eat as many as I can. And since I love them in salads, why no soup form too? This recipe for Beet Soup is so incredible that it truly takes my love for beets to the next level.
Now, I realize not everyone loves beets. My mom, for instance, hates them. However, a lot of people just need to have them served to them in the right way. Kevin is kind of luke warm on them but he devoured this soup. It was filling, creamy (without cream though) and just a beautiful dish for all the senses to indulge in. So, if you’ve been hesitant about your love for beets, give this soup a try. If you’ve an avid lover for me, then my recipe for Beet Soup is a must make!
What I love about my recipe for Beet Soup
Aside from the flavor, which is beet heavy but with a little richnesses added in from potatoes, this soup is smooth and doesn’t take a lot of ingredients. In fact, there’s so few you may be surprised. But the ingredients that are there give it a creamy, slightly Earthy flavor that I adore. I ate it for lunch after making it three days in a row and was craving it each day.
This soup can be served hot or cold, although I prefer it slightly warmed. When warmed it’s so cozy and you can really taste the way the flavors meld together to create the velvety, savory taste.
Also, this soup works wonderfully as a dinner entree or an appetizer. If you’re in charge of the holiday celebrations, my recipe for Beet Soup can be a beautiful first course when it comes to flavor and eye-popping colors. You can make it the day before and it is an elegant addition to your meal.
Just a quick FYI: This soup is not Borscht. Borscht is a beet soup of Ukrainian origin. It is popular in Eastern Europe and North Asia too. Boscht is associated with a more sour flavor. My Beet Soup recipe isn’t sour at all.
Tips for making the recipe for Beet Soup
- When buying beets, look for red, medium-sized beets that have the stems attached. Avoid buying pre-skinned and washed beets. You really want the freshest beets possible and that means the ones that look like they just came out of the ground.
- Use a potato peeler to take the skins off. This works really well. Then wash the beets after the stems and skin have been removed to wash away any residual dirt.
- You need to use an immersion blender for this soup. It all cooks down together in the pot and is then blended. You don’t want to try moving it to a stand blender while it’s hot. You can find my favorite immersion blender {HERE}.
- Make sure to use Baby Dutch potatoes for this. The flavor is slightly sweeter than other potatoes and blends nicely with the beets.
- I make my recipe for Beet Soup with chicken broth. However, you can make it with vegetable broth and top with fresh herbs to keep this recipe vegan.
- To save, refrigerate in an airtight container. Save for up to one week. You can also freeze this soup if you like.
Thank you so much for visiting today, friends! I hope that you love my recipe for Beet Soup and that you will come back and visit again. For more Beet recipes, try this Roasted Beet Toast {HERE}, an Easter European dish. And try my favorite fall salad with beets, {HERE}
This is a delicious, velvety and savory recipe for Beet Soup that is beautiful and elegant. Make it for dinner or for a holiday appetizer. Save the recipe today!
5 from 6 votes
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Course: Appetizer, dinner
Cuisine: American, Eastern European
Keyword: beet soup, beet soup recipe, recipe for beet soup
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 6
Author: Rachel
Equipment
Large Dutch oven
Immersion blender
Ingredients
- 2 Tbsp. olive oil
- 1 yellow onion, sliced
- 5 cloves garlic, sliced
- 6 medium to large red beets (About 4.5-5 cups)
- 5 Baby Dutch potatoes, sliced
- 4 cups chicken broth (Or vegetable broth)
- 3 tsp. sea salt
- 2 tsp. ground pepper
- Additional salt and pepper to taste
- Toppings: Creme fraiche, fresh parsley, goat cheese
Instructions
In a large pot or Dutch oven, add the olive oil and heat on medium. Once warm, add the onions and cook for 2-3 minutes until they're soft and translucent.
Add in the garlic and cook for 2 minutes. Stir continuously to prevent the garlic from burning.
Add in the beets and the potatoes and stir to mix everything.
Add in the broth. You want to add just enough to cover the beet mixture so you might not end up using all 4 cups depending on the size of the beets.
Bring the mixture to a boil on high heat and then reduce the heat to low/medium for 30 minutes. Make sure the potatoes and beets are soft enough to be pierced with a fork.
Next, turn off the heat and use an immersion blender to puree the soup. Work through it multiple times if you need to to make sure everything is well-blended.
Let the soup cool some and then add the salt and pepper. You'll be able to season it better when it isn't as hot on your tongue. Season with additional salt and pepper as needed.
Serve at the medium heat with creme fraiche, parsley and/or goat cheese.
