Classic Beetroot Soup
A vibrant, earthy, and deeply comforting soup that highlights the natural sweetness of roasted beets with a bright, tangy finish.
Ingredients
- •4 medium beetroots, peeled and grated
- •1 tablespoon olive oil
- •1 large yellow onion, finely diced
- •2 cloves garlic, minced
- •1 large carrot, grated
- •4 cups vegetable broth
- •1 tablespoon lemon juice
- •1 teaspoon sugar
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •2 tablespoons fresh dill, chopped
Instructions
- 1
Heat the olive oil in a large pot over medium heat and sauté the onion until translucent, about 5 minutes.
- 2
Add the minced garlic and grated carrot, cooking for another 3 minutes until the vegetables soften.
- 3
Stir in the grated beetroot and cook for 5 minutes, allowing the beets to release their color and juices.
- 4
Pour in the vegetable broth, bring to a gentle boil, then reduce the heat to low and simmer for 20 minutes.
- 5
Stir in the lemon juice, sugar, salt, and pepper, adjusting the seasoning to balance the earthiness of the beets.
- 6
Remove from heat and stir in the fresh dill just before serving.
💡 Chef tips
- Wear kitchen gloves while grating the beets to prevent staining your hands.
- For a smoother texture, you can use an immersion blender to partially puree the soup before adding the dill.
- This soup stores perfectly in an airtight container in the refrigerator for up to 4 days and tastes even better the next day.
✅ How it should turn out
The finished soup should be a deep, brilliant ruby-red color with a silky consistency, smelling earthy and fresh, and tasting perfectly balanced between savory, sweet, and tangy.