Classic Earthy Beetroot Soup
A vibrant, velvety soup that balances the deep, earthy sweetness of roasted beets with a refreshing tang of lemon and cream.
Ingredients
- •4 medium beetroots, peeled and diced
- •1 tablespoon olive oil
- •1 medium yellow onion, finely chopped
- •2 cloves garlic, minced
- •4 cups vegetable or chicken stock
- •1 medium potato, peeled and diced
- •1 tablespoon apple cider vinegar
- •1/2 cup sour cream or heavy cream
- •1 teaspoon salt, plus more to taste
- •1/2 teaspoon black pepper
- •Fresh dill for garnish
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 cook for another minute until fragrant.
- 3
Add the diced beetroots and potatoes to the pot, stirring to coat them in the aromatics.
- 4
Pour in the stock, bring to a boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes until the vegetables are fork-tender.
- 5
Remove the pot from the heat and use an immersion blender to process the soup until completely smooth.
- 6
Stir in the apple cider vinegar, salt, and pepper, adjusting the seasoning to your preference.
- 7
Ladle the soup into bowls and swirl in a spoonful of cream, topping with fresh dill before serving.
💡 Chef tips
- For a deeper flavor, roast the beetroots in the oven at 400°F (200°C) for 45 minutes before adding them to the soup base.
- This soup stores perfectly in an airtight container in the refrigerator for up to 4 days and actually tastes better the next day.
- If you prefer a vegan version, substitute the sour cream with full-fat coconut milk or a plant-based yogurt.
✅ How it should turn out
The finished soup should be a brilliant, deep magenta color with a silky texture and a perfectly balanced profile of earthy sweetness and bright acidity.