Classic Beetroot Soup
A vibrant, earthy, and deeply comforting soup that perfectly balances the natural sweetness of beets with a tangy finish.
Ingredients
- •4 medium beetroots, peeled and grated
- •2 tablespoons unsalted butter
- •1 medium yellow onion, finely diced
- •2 cloves garlic, minced
- •1 large carrot, grated
- •4 cups vegetable or chicken broth
- •1 tablespoon apple cider vinegar
- •1 teaspoon sugar
- •1/2 cup sour cream for serving
- •2 tablespoons fresh dill, chopped
- •Salt and black pepper to taste
Instructions
- 1
Melt the butter in a large pot over medium heat and sauté the onion until translucent, about 5 minutes.
- 2
Add the garlic, grated carrots, and grated beets to the pot, cooking for another 5-7 minutes until the vegetables soften slightly.
- 3
Pour in the broth, bring to a gentle boil, then reduce the heat to low and simmer for 15-20 minutes until the beets are tender.
- 4
Stir in the apple cider vinegar and sugar, then season generously with salt and pepper to taste.
- 5
Remove from heat and use an immersion blender to pulse the soup a few times if you prefer a smoother texture, or leave it chunky.
- 6
Ladle the soup into bowls and serve with a dollop of sour cream and a sprinkle of fresh dill.
💡 Chef tips
- Wear kitchen gloves when peeling and grating beets to avoid staining your hands pink.
- This soup tastes even better the next day as the earthy flavors have more time to meld in the refrigerator.
- For a richer version, use beef bone broth instead of vegetable broth.
✅ How it should turn out
The finished soup should be a deep, brilliant magenta color with a silky texture, smelling earthy and fresh, and tasting perfectly balanced between sweet, savory, and tangy.