Latest recipes

Fresh beetroot soup recipe

Fresh beetroot soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup
  • Borscht

A gorgeous, healthy and very tasty beetroot soup that's so simple to make. Beetroot, sautéed onions and garlic simmer in beef broth before being finished with a swirl of cream.

499 people made this

IngredientsServes: 4

  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 6 medium beetroots, peeled and chopped
  • 1 (500g) tub beef stock
  • salt and freshly ground black pepper
  • double cream

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in chopped beetroot and cook for 1 minute.
  2. Stir in stock and season with salt and pepper. Bring to the boil; cover and simmer until the beetroots are tender, about 20 to 30 minutes. Remove from heat and allow to cool slightly.
  3. In batches, add soup to a food processor and pulse until smooth. Return soup to saucepan and gently heat through. Ladle into bowls and garnish with a swirl of double cream.

Tip:

Serve with crème fraîche instead of double cream, if desired.

Recently viewed

Reviews & ratingsAverage global rating:(162)

Reviews in English (130)

I absolutely love this soup; I tend to make it every week. It is a good way to have beetroot all year round; especially since they now sell fresh beetroot in the supermarkets. Veg stock - fine. Must say I'm really into healthy eating, and beetroot is a superfood. Give it a try; especially nice with creme fraiche, but I mostly have it without.-08 Mar 2011

This tasted great! i added celery to mine as recommended by another reviewer and it tasted delicious. i also used pre-cooked beetroots which made it quicker-11 Dec 2011

Something else.Add some celery compliments the beetroot really well and tastes great. Can also serve with some feta cheese!!-17 Mar 2010


Borscht

Borscht ( English: / ˈ b ɔːr ʃ , ˈ b ɔːr ʃ t / ( listen ) ) is a beet soup of Ukrainian origin common in Eastern Europe and Northern Asia. It is typically made using a large amount of beets (originally, sour beets), by combining meat or bone stock with sautéed or boiled vegetables, which may include cabbage, carrots, onions, potatoes and tomatoes. Depending on the recipe, borscht may vastly vary in thickness (from porrige-like thick to drink-like smooth). A pot of borscht, however, may be cooked with meat, or with its boullion or neither.

Borscht is normally served with smetana or sour cream, hard-boiled eggs or potatoes, but there is an ample choice of more garnishes and side dishes involved (such as dumplings, like uszka or pampushky).

Borscht's popularity has spread throughout Eastern Europe and the former Russian Empire, and – by way of migration – to other continents. In North America, borscht is often linked with either Jews or Mennonites, the groups who first brought it there from Europe. Several ethnic groups claim borscht, in its various local guises, as their own national dish consumed as part of ritual meals within Eastern Orthodox, Greek Catholic, Roman Catholic, and Jewish religious traditions. Red borscht is a staple in Ukrainian cuisine along with galushkas it became a symbol of Ukrainian national cuisine. [4]

There are various soups identified as "borschts", which are not derived from beet soup. While the word "borscht" is most often associated with the soup made with beetroots the "borscht" name is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based "green borscht", rye-based "white borscht", or such as "cabbage borscht". The soups derive from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (Heracleum sphondylium), a herbaceous plant growing in damp meadows, which lent the dish its Slavic name. With time, aforementioned ancient soup was used to create a diverse array of tart soups, among which the Ukrainian beet-based red borscht (initially, beet kvass used for tartness) [5] has become so popular, that its core idea of using beets eclipsed other namesake soups in terms of being associated with single word "borscht". The word for hogweed, known as "borshchevik" nowadays, is associated not with the common hogweed, but with a differend kind of hogweed, the toxic Heracleum Sosnowsky invasive weed.

Originally, borscht was cooked with herbal kvass, before the beet kvass soup became popular. In this sense, there are plenty of tart alternatives for beets in borscht – cherries, prunes, strawberries, cranberries et al with tomatoes being the most popular tart alternative to the beet.

As for modern kvass-based soups, okroshka soups are meant to be kvass-based, and thus, a kvass-based borscht may be mistaken for one.


Beetroot soup recipe | beetroot and carrot soup | beet soup recipe

beetroot soup recipe | beetroot and carrot soup | beet soup recipe with detailed photo and video recipe. a healthy and flavoured soup recipe made with beetroot, carrots, tomatoes and onions. it is a tasty appetizer or meal starter recipe which can also be served as a meal for kids and patients with indigestion problems. beet soup can be made with just beetroot, but i have flavoured with other vegetables too.
beetroot soup recipe | beetroot and carrot soup | beet soup recipe with step by step photo and video recipe. soup recipes are generally purpose based meals served typically just before the meal. but there are some soup recipes which are served for its health benefits and also for the abundant supply of nutrients. one such rich, tasty and flavoured soup recipe is beetroot soup recipe suitable for all age groups.

well, to be honest, i am not a huge fan of vegetable-based soup. and i always crave for indo chinese soup recipes which has to offer spicy, sour and bitterness in its taste. but i have a special interest to this soup recipe which is on par with street style soup recipes. yet it has to offer a lot of health benefits. perhaps, i would not have the same interest if the soup was just made with beetroot. but i have made this soup with beetroot as the main ingredient and other vegetables supporting the flavour and taste. particularly the combination of carrot and tomatoes introduces sweet and sour taste. in addition, it also introduces a bright colour to the soup and thus making it very attractive.

furthermore, some easy and important tips, suggestions for a perfect creamy beetroot soup recipe. firstly, i would heavily recommend using fresh beetroot and does not taste great with can beetroots. opt for can beetroots only if you are running low with fresh beetroots. secondly, adding other veggies with beetroot is completely optional and you can experiment it by adding other veggies too. for instance, you can add veggies like broccoli, potatoes, beans and also green peas too. finally, you can also make the same soup by skipping the tomatoes and adding lemon juice or vinegar. i personally like the tomato option but it is completely up to your preference.

finally, i request you to visit my other soup recipes collection with this post of beetroot soup recipe. it includes recipes like tomato soup, carrot soup, mix veg soup, cream of mushroom soup, sweet corn soup, pumpkin soup, palak soup and noodles soup recipe. in addition, i request you to visit other related recipes collection like,


How to cook beetroot

Beetroot can be cooked and consumed in different ways &ndash it all depends on your preferences and the recipe you&rsquore planning to make. Here are my favorites below:

First of all, you can boil them. I recommend keeping the peel on when boiling and adding a bit of vinegar in the water if you want to minimize the color leaking. You might already know that red beetroot is FULL of color. It&rsquos extremely beautiful, but maybe you don&rsquot want the water to become magenta &ndash in this case, vinegar is the answer! 30 minutes should be enough for a medium-size beetroot to boil completely and become tender.

Alternatively, you can roast beetroot. This is one of my favorite methods because it truly enhances the flavors and the resulting texture is simply amazing! There are two different methods here &ndash roasting the whole beetroot or cutting into slices or cubes and roasting it like this. If you want to roast the entire beetroot, make sure you keep the peel on and you drizzle enough olive oil on top of the vegetable. Add some salt and pepper too, then wrap the beetroot in aluminum foil and that should do the trick. Roasting the whole beetroot takes from 40 minutes to an entire hour, depending on the size. Roasting the cut and peeled beetroot is quicker &ndash it only takes around half an hour. Apply the same technique of drizzling olive oil and adding spices.

Then, there&rsquos steaming. This is probably the healthiest cooking method for beetroot because it preserves all the nutrients inside. No vitamins leaked! You just need to boil some water in a pot, then place a strainer or a steamer basket on top of it with the beets inside. Make sure the water doesn&rsquot reach the beetroot, though! It will take around half an hour for a medium beetroot to become tender while steaming. Also, make sure to leave the peel on &ndash it will go off easily after the beetroot is cooked!

Let me mention pickled beetroot as well. For this method, you need to boil the beetroot as I explain below, wait for it to cool, and take off its skin. Then you can prepare the pickling liquid &ndash a mix of vinegar, sugar, salt, and spices such as mustard and coriander seeds and black peppercorn. Then all you need to do is to fill some jars with the sliced beetroot and the boiled vinegar mixture, sterilize them and you&rsquore ready to go! I really love this method &ndash it&rsquos good for salads or for eating as it is and it beautifully preserves the beetroots for a long time.

Last but not least, beets can also be consumed fresh. Yep, it&rsquos true, although it&rsquos not super common. You just need to peel off their skin, then you can finely grate them for salads or side dishes or use a potato peeler to make some colorful beetroot ribbons. These are great in salads as well and in Buddha bowls. Yum!

Oh, and did you know that the green leaves of the beets can be consumed too? I totally encourage it! The leaves are high in lots of vitamins, as well as iron and calcium. So don&rsquot even think of throwing them away! They taste similar to kale, meaning they&rsquore just a tiny bit bitter and they&rsquore very good sauteed with some olive oil, salt, and pepper. A side dish ready in no time!

This being said, I invite you to click on the buttons in order to access these delicious beetroot recipes. You will find here many unique and delicious recipes that I totally recommend you try &ndash from pink beetroot falafel to beet burgers, a delicious salad with grilled zucchini, and roasted beetroot, and more! All these recipes are vegan, healthy, and super easy to make.


How To Remove Beet Stains

The process of preparing beets are notorious for staining things. But with a few tips you’ll see it’s really not that bad to cook with fresh beets. Here’s what you can do:

If stained on your hands (a couple of options):

  • Rub lemon juice in between your hands or dip your hands in a bowl of lemon juice
  • Add baking soda and a little bit of water, then rub your hands vigorously
  • Cut a raw potato in half, dip it in salt, and scrub the flat side against your hands under water

To prevent stains on your cutting board:

If stained on your shirt:

  • Mix 2 tablespoons of dishwashing liquid with 2 cups of water. Dip a towel in this mixture and blot the stain. Make sure to not rub it or it will make it worse!


You can see that the above version is a soup packed with various vegetables and possibly meat, and is made with a meat stock--unlike mine, which is made with just beetroot as the main ingredient.

It looks different again if you use one of the many versions of borsht cup soup now available. They are actually quite tasty, but, to my way of eating, "fresh tastes best".


Detox Beet Soup with Coconut Milk

Beets are a nutritious powerhouse. This root veggie is low in fat, rich in fiber and antioxidants, and packed with key nutrients such as vitamin B, iron and manganese. They also have amazing health benefits, and are known for being able to naturally detox the body.


To find quality, fresh beetroots, always look for those with their greens intact. The beetroot should be firm, smooth, and a vibrant red-purple, not squishy, wrinkled or dull in color. To prepare the beets for roasting, slice off the leaves, then wash the beets under cool water along with the sweet potatoes. Next, wrap each beet and sweet potato in foil. Roast them at 400°F for about an hour. You’ll know when they’re done if a fork slides easily into their centers.

When they’re ready, take them out of the oven. Once they’re cool enough to handle, peel off the skin with your hands. If your hands get stained from the beets, don’t worry. Simply rub some lemon juice over them to help remove the color.

From here, everything’s a breeze. All that’s left is to blend the roasted veggies with sautéed onion, vegetable stock and coconut milk, add the spices, and you’ll have a tasty soup that you can enjoy hot or cold. You can make a batch of it on Sunday and enjoy it all week long or store your beet soup in the freezer for later when you don’t have time to cook and want a delicious meal.


How To Make Beetroot Soup

  1. Remove the leafy parts of the beetroot. Do not trim the roots so that it does not bleed.
  2. Preheat oven to fan assisted 180c / 200 C / 400F.
  3. Wrap each beetroot individually in foil and bake for 40-60 mins, till cooked.
  4. Allow to cool, then unwrap, peel, and chop.
  5. Place beetroot in a large soup pot, along with green onions, curry paste, vegetable stock, salt and pepper.
  6. Cover, bring to a roiling simmer and then reduce to a simmer, and simmer for about 5 mins.
  7. Transfer the soup to a blender, followed by the coconut milk, and blend till silky smooth.
  8. Add the lemon juice (if desired). Top with fresh herbs and serve warm.

Beetroot Soup (Borshch)

This recipe for Ukrainian beetroot soup, or borshch, is made with beef, cabbage, carrots, potatoes, onion, and beets. It also includes Ukrainian caraway dumplings, which are little pirozhki (similar to pierogi), that are cooked right in the broth. This soup is excellent with them, but still delicious without if you choose not to make the dumplings.

Contrary to popular belief, Ukrainians don't spell their beetroot soup borscht (that's a Yiddish spelling), nor are beets the predominant ingredient. In fact, this stew-like soup is orange from the carrots and tomato paste, not a purple-red color. The Polish version, called barszcz, has the ruby-red color most people associate with beet soup. Russians call their cold beet soup svekoljnik, which is very red in color. In Ukraine, beet soup is made in infinite varieties, but some resemble the Russian version and are also called borshch.


Beetroot Leaf Soup

With beetroots like these who needs spinach?! Or something like that anyway. With a regular supply of these beauties almost year-round you can expect alot more beetroot dishes on the BHK! Really though, it is my favourite veg. I know that is a bold statement for a veggie lover. The ‘root is such a magnificent purple thing, but the leaves are just as good and this soup recipe puts them to good use. We normally chop them up and put them into salads, so this is a nice change.

Now, the vast majority of Beach House readers are from over the pond, that is to say the USA. We love you guys and must translate a little here, you may know these leaves as beet greens and beetroots are of course beets. I like the name beets and beet leaf has a much better ring than beetroot leaf, but I must stay true my small island roots.

The beetroots we are buying at the moment from the farm all come with at least five crisp leaves and beautiful crimson roots. You can really see the similarity with chard, especially swiss chard, they are all one big happy family. As with most plants, the leaves contain more nutrients than the roots, one more reason to never, ever throw them away (I hear of people doing this). What a waste!

This is a basic soup recipe and the beetroot leaves can be substituted for beetroots themselves, or most other veg. This is a classic soup base that allows you to use up any veggies that you have hanging around.

As with most soups, its better the day after. The flavours really come together and the piquant tomato flavour really comes through with the balsamic adding a lovely sweetness.

I decided on oregano here, because it is blooming at the minute in the herb garden. You may prefer to use thyme or even rosemary would go nicely.

We made a big vat of soup here, feel free to half the quantities for a more modest pan full.

Makes one big pan full (eight bowls)

1 big white onion (chopped)

Leaves of 12 beetroots (well washed and roughly chopped)

2 stems of fresh oregano (leaves only, 2 teas dried oregano otherwise)

5 ripe tomatoes (roughly chopped)

sea salt and cracked black pepper

Heat veg oil on medium in a suitably large pan, add onions and soften for a couple of minutes, add celery and carrot and continue cooking and stirring for a couple more minutes. Then add cumin, garlic and balsamic, allow the vinegar to evaporate (getting rid of most of the acidity) then add you beetroot leaves and season with salt and pepper, stir in well.

Cook for a few minutes and when the leaves are wilting add the tomatoes, the oregano leaves and the puree, stir in and heat through, then add your stock and bring it all to the boil. Lower heat and cover, cook for 20 minutes, until all veg is tender. Then blend together using a hand blender or in batches in a food processor. The soup should be smooth, no lumps, check seasoning.

In warm bowls, topped with some oregano leaves and fresh cracked black pepper.

A great summer warmer (needed in these climes), we love the combination of balsamic and beetroot, sweet and tangy coming together nicely with the deep and hearty tomatoes. A lively, zingy soup, jam packed full of flavour and goodness.

Beetroot leaves are full of fibre, protien and vitamin C, which we need constant supplies of because our bodies cannot store it. One cup of beetroot leaves gives you 60% of your daily dose of C. The best news is the vitamin A content, one cup contains 220% of your daily intake. Cor! They also contain alot of calcium, most people think that calcium comes from cows, but there are so many other ways of getting your calcium.