Classic Beetroot Soup
A vibrant, earthy, and deeply comforting soup that highlights the natural sweetness of roasted beets with a touch of bright acidity.
Ingredients
- •4 medium beetroots, peeled and grated (about 500g)
- •1 tablespoon olive oil
- •1 medium yellow onion, finely diced
- •2 cloves garlic, minced
- •1 large carrot, grated
- •4 cups vegetable broth (1 liter)
- •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 grated carrots and garlic, 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 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 before serving warm.
💡 Chef tips
- Wear kitchen gloves when grating the beets to prevent your hands from staining.
- This soup tastes even better the next day as the flavors meld, making it perfect for meal prep.
- For a creamier texture, you can blend half of the soup with an immersion blender before adding the dill.
✅ How it should turn out
The soup should have a deep, brilliant ruby-red color, a silky consistency, and a perfectly balanced sweet-and-sour flavor profile with a fresh herbal finish.