beet soup

Beet soup is a mix of beets, parsnip, ginger, onion and garlic. This blended version is creamy, savory, and rich in flavor. Perfect to serve on it&#x27;s own, next to a salad or hearty main.

7 Healthy Vitamix Soup Recipes to Enjoy Year Round: Beet Soup

avocado oil (or olive oil)

yellow onion

garlic

ginger

salt and pepper (to taste)

beets (peeled and diced (or 4 beets, if smaller))

parsnip

vegetable broth (or more for desired texture)

coconut cream or yogurt

parsley

black sesame seeds

black pepper

Cook Onion

Heat the avocado oil in a large stock pot on medium high heat. Add the onion and cook for 3-4 minutes, until softened.

Cook

Add the garlic, ginger, salt and pepper and cook for an additional 1-2 minutes, until fragrant.

Boil Beets

Add the diced beets, diced parsnips and vegetable broth. Turn the heat to high and bring to a boil. Then reduce the heat to low, cover the pot and simmer for 25-30 minutes or until the beets are fork tender.

Blend

Use a ladle to transfer the soup to a high-powered blender. Blend for one minute or until creamy.

Serve

To serve, pour the soup into a bowl and garnish with coconut cream or yogurt, parsley, black sesame seeds and cracked black pepper.

https://content.jwplatform.com/videos/6ABSeXau.mp4

Beet soup isn't just delicious, it's also jam packed with nutrients. A mix of beets, parsnip, ginger, onion and garlic, this blended version is creamy, savory, and rich in flavor.

Beet Soup

Golden Beet Soup is sweet and creamy with fresh ginger, garlic, sage and carrots. It's completely dairy-free and vegan made with just veggies, broth and seasonings. It also comes together in one pot and makes a healthy lunch, side dish or appetizer.

Golden Beet Soup with Carrot and Ginger (Vegan)

extra virgin olive oil

golden

carrots, 1/2-inch slices (about 8-10 medium-sized carrots)

yellow onion (1 large onion)

sage

garlic cloves, chopped

lemon

salt

ground pepper

vegetable broth

In a large pot, add the oil and pre-heat on medium heat on the stove top.

Add beets, carrots, onion, ginger, sage, garlic, lemon zest, salt and pepper. Stir to combine.

Cook on medium-low heat for 10-15 minutes, or until the garlic, onion and ginger are soft and fragrant.

Add the broth and bring to a boil. Reduce heat and let simmer for 40-50 minutes, or until the beets are soft.

Using an immersion blender, purée the mixture until thick and creamy and no chunks of vegetables remain.

Add the lemon juice and season with additional salt and pepper, if desired.

Oh this soup was so yummy.  Will definitely make this again!

Hi Leanne - this soup is absolutely delicious!  We have a lot of  golden beet in our vegetable plot, so I  was looking for ways to cook them, when I found your recipe.   I made it the other day and we had it hot, which was great and then today for lunch we had it chilled which I think was even better!

Absolutely LOVED this recipe. I made this soup just the way it was written.  I have never had golden beets. I am not a fan of red beets, but I heard that golden beets were sweeter. I wasn't sure if I would like this, but wanted to try due to health benefits of beets. So delicious, my husband also loved it, and he has previously told me I would never be able to get him to eat beets. Would definitely recommend.

Ukrainian Borscht is traditional sweet and sour soup made with beets, cabbage, garlic and dill in Eastern Europe. Then served with a dollop of sour cream and rye bread. This is my grandma's original borscht recipe I grew up on in Ukraine.

Authentic Ukrainian Borscht {Grandma's Recipe}

green or red cabbage (thinly sliced)

onion

carrots

olive oil

beets

potatoes

tomato paste (low sodium)

tsp salt

bay leaves

tbsp white vinegar

black pepper (to taste)

dill or parsley (finely chopped)

Yogurt (sour cream and rye bread, for serving)

In a large pot (I use 6 quart Dutch oven), add broth, bay leaves and bring to a boil.

In the meanwhile, wash, peel and cut vegetables.

Once broth is boiling, add cabbage, cover and bring to a boil. Then reduce heat to low and cook for 20 minutes.

In the meanwhile, preheat large skillet on medium heat and swirl 1 tbsp of oil to coat. Add onion, carrots and saute for 5 minutes, stirring occasionally.

Add beets, remaining 1 tbsp of oil and cook for another 3-4 minutes.

Transfer sauteed veggies to a pot along with potatoes, tomato paste and salt. Cover, bring to a boil and cook on low heat for 20 minutes.

Turn off heat. Add vinegar, garlic and pepper. Stir and let borscht sit for 10 minutes to allow flavours to marry each other.

Add dill, stir and adjust any seasonings to taste.

Serve hot with a dollop of yogurt or sour cream, bread and garlic clove on the side (this is not for everyone).

https://content.jwplatform.com/videos/J93DfJqR.mp4

Ukrainian Borscht

The flavor of this Borscht Recipe (Russian-Style Beet Soup) is bright and complex, beautifully sweet and sour. The natural sweetness from beets and carrots balance a splash of red wine vinegar added at the end. Beef makes it hearty and filling, and potato and hint of tomato paste add depth and thicken the broth slightly.

Borscht (Russian-Style Beet Soup)

avocado oil ((or light olive oil))

beef stew meat

bay leaf

low-sodium beef broth (divided)

beets ((roots only; use the greens

carrots (finely chopped)

celery ribs (diced)

starchy potato (such as Russet, scrubbed and chopped)

Savoy cabbage

garlic (minced)

allspice

tomato paste

red wine vinegar ((or apple cider

dill (plus more for garnish if desired)

Sour cream (for garnish (optional))

Heat the oil in a 5-quart pot over medium-high heat; once hot, add the meat in a single layer and cook until browned on both sides, about 4 minutes, flipping once. (You might need to do this in 2 batches so you don’t overcrowd the pan.)

Add the bay leaf and 4 cups (.95 L) beef broth, and bring to a boil. Cover the pot, turn heat down to simmer, and cook 1 hour, stirring occasionally.

While the beef cooks, chop all the vegetables. For the beets, shred ⅓ of the beets and finely chop the remaining ⅔. Add the finely chopped beet to the pot; bring back up to a boil, then cover the pot and cook 10 minutes.

Add the shredded beet, carrot, celery, onion, potato, cabbage, garlic, salt, black pepper, allspice, tomato paste, and remaining 4 cups beef broth. (The vegetables should be just covered with liquid; you can add water if you need more liquid to cover them.) Cover the pot and bring it back up to a boil, then turn the heat down to simmer and cook until the vegetables are tender, about 30 minutes.

Add the vinegar, then turn off the heat and stir in the dill. Taste and add additional salt and pepper as desired.

To serve, ladle the soup into bowls; top with a dollop of sour cream and a sprinkling of fresh dill.

https://www.youtube.com/watch?v=TmqSOfokUsU

The flavor of Borscht is bright and complex, beautifully sweet and sour. The natural sweetness from beets and carrots balance a splash of vinegar added at the end. Beef makes it hearty and filling, and potato and hint of tomato paste add depth and thicken the broth slightly.

Find the full recipe on my blog: https://www.anediblemosaic.com/borscht-russian-style-beet-soup/

How to Make Traditional Borscht

A simple delicious recipe for Borscht, a healthy, vegan-adaptable beet and cabbage soup that can be made in an Instant Pot or on the stove top. Warming and nourishing, Borscht is full of flavor and nutrients!

Simple Borscht Recipe 

onion,

garlic cloves, rough chopped

celery,

carrots,

red cabbage,

beet stems and greens, chopped (optional or add another cup cabbage)

veggie broth (or chicken stock

celery seed

pepper

cayenne (more

apple cider vinegar

dill,

Set Instapot to &#8220;saute&#8221; function.

Add the olive oil (or butter) and diced onions and sauté 4-5 minutes stirring often making sure onions do not stick. Add the rest of the veggies; garlic, celery, carrots, beets, cabbage, beet stems and greens and stir to coat with onions and oil.

Add the broth and tomato paste, spices, salt and pepper.  Give and stir and press &#8220;cancel&#8221; button.

Place the lid on pot and lock, making sure steam release is pointed to Sealing. Press High Pressure and set to 10 minutes. When time is up, allow to naturally  release for 5 minutes then place kitchen towel over the  pressure release button and turn to manually release. Once the float valve drops, open the lid.

Stir in the apple cider vinegar. Taste and adjust salt and pepper.

To serve, top with a dollop of sour cream or yogurt ( or vegan yogurt) and ample amounts of fresh dill.

Stunning recipe &lt;3 My favorite to date! Easy to make, popping with flavor, and the dill really does enhance the flavor!

Thank you for sharing all these wonderful recipes !

Just had this for dinner on a cold autumn evening.  Super easy to make and absolutely delicious!  Subtle flavors. So quick to make!

I Iove the subtle flavor.  I also love that it is vegetarian.  Super good!

Simple . Easy and Delicious! My first Instant Pot venture and it was a success!

Very tasty. My family doesn't love beets, but everyone enjoyed this soup. I mashed the soup with an electric hand blender at the end so that my 2 year-old would eat it too, and it was delicious.

Made it tonight and came out fantastic. The flavor is so good, and the little kick from the cayenne made it so perfect.

Yum! What would you recommend pairing this with? Any salad or main entree recommendations? Thank you!

Excellent but a bit spicy for grandma and the kiddos. Will make again and reduce cayenne to 1/8 teaspoon. So yummy with yogurt topping and dill.

I've wanted to try Broscht all my life., so I selected a very basic, mult-veggie recipe (this one) and it tasted STELLAR. I was surprised it only calls for one beet!!! COVID19 flaring everywhere at the time of this review and I'm looking specifically for fresh, hi-vitamin/mineral-dense foods to keep our immunity strong. You can tell this soup does the trick. Also, we're two seniors, and this makes a TON of soup, so I'll be freezing a portion for later. 
My adjustment is to remove the cayenne, and half the ground pepper...that's just our intolerance for heat. A big tsp of Dijon instead of vinegar, and also 1/2 tsp. of dried dill at the end. We also plopped healthy dollops of sour creme on top, and it was the perfect!

when the world hands you beets; makeTHIS borscht recipe! I've made it 3 times in as many weeks. It always gets RAVES!!

I've never had anything quite like this and I was a little apprehensive at first to try something new... All I can say is delicious! I'm so happy I have this recipe to add to my collection. It's so different from the typical vegetarian Indian and southwestern style dishes I usually make.

Followed the instructions to the tee. Super delicious and light but filling. If you are sensitive to spicy you might want to reduce the cayenne pepper to 1/4 a teaspoon.

As tasty as it looks! Did not expect the humble beet and cabbage to taste so delicate. Colorful and easy to prepare on top of the stove. Subbed grated ginger for the cayenne and left out tomato paste to avoid nightshade. Served with coconut yogurt. Truly scrumptious. Will make again!

I added salt and it was great. I needed more broth because it was so delicious.  So glad it didn't have sugar added.

This soup is so delicious!  I don't know why Borscht isn't more popular here, but man its good, cheap and so good for you!

Amazing and super simple. Made the recipe almost exactly as written but doubled the cayenne. My partner said it was better then his Grandma used to make.

Delicious! I love the spiciness and it was super easy. The only thing I'd change is that I used too much bouillon and so tasted too salty. I used 4 teaspoons to 4 cups of water, should have kept it at about 1.5 teaspoons I think. 

Will make it again and see! Thank you for this nutritious recipe!

I skipped the tomato paste and the apple vinegar. Instead I added about a half cup of dry red wine. It was perfection itself. I also used only an eighth of a teaspoon of cayenne.  It was the right amount.

Just astounding. Was not expecting how absolutely delicious this tastes. I sliced the beets thinly and doubled the cayenne. The fresh dill is a must but the entire dish is incredibly good, amazing blend of flavors, and so easy in the instant pot.

This soup is great and I'll definitely be making it again. I found 1 tsp celery seed a little overpowering for my taste so next time I'll add 1/2 tsp dried dill and 1/4 tsp celery seed instead. To ease the celery seed flavour this time I added a few tablespoons of coconut milk and it was a lovely added touch! 
Thank you Sylvia!

There is a great article in the Washington Post about Borscht’s origin.  Cuisine is Ukraine.  Apple cider vinegar and cayenne do not belong in this dish.  I’ve been making authentic borscht (taught by my immigrated grandparents) for decades.  Suggestion to use plain sour cream rather than Greek yogurt.

Thank goodness for additional spice and variations/fusion of original recipes! 
Thank you. I made it today and it was delicious!

This soup is absolutely delicious! The spices and apple cider vinegar work perfectly. I’ll definitely be making this again...so easy. 
Thanks for another amazing recipe!

Still my go-to borscht recipe year after year.  I add half the salt and then squeeze a half of a fresh lemon after cooking to brighten it up and add freshness.  I'm an omnivore, but I love this healthy, veggie packed comfort food during the winter.  Simple and satisfying.  Highly recommend!

I used this recipe with a little tweeking and love it very much. Bookmarked for next time for sure. Love the addition of  cayenne and apple cider vinegar. I tweeked by adding cubed potatoes and using mushroom bouillon cubes instead of vegetable( basically because I ran out of vegetable), but will keep using the mushroom in future. I doubled the recipe and added an extra large beet- I love beets. Otherwise kept to your recipe and loved it. Thank you.

The soup came out amazing in my instapot! My husband  went to Poland and it tasted like he was there!!

I love this recipe! Easy and so delicious!
I never have celery seed or allspice in the house, so I substituted in caraway seeds and thyme and it came out great. 
Thanks for another great recipe!

This recipe is gold! Absolutely delicious... savoring every bite good. Definitely add the greek yogurt at the end with chopped fresh dill. MMmmm

Insanely delicious, and now my go to borscht recipe!! The only thing I changed was by adding one peeled, chopped potato to the soup. This is a glorious, rich and hearty bowl of borscht. Both my husband and I couldn't stop going back for more.

One beet?!! You clearly are not Ukrainian. A good Ukrainian borscht recipe calls for enough shredded beets so that the spoon practically stands up before it’s cooked.

This recipe is just DELICIOUS! I've never made or even tasted borcht so I have nothing to compare it with. I had to use what I had on hand so my beets were striped, my cabbage was green and my dill was dried. But boy oh boy did it turn out good! I'm looking forward to trying the recipe as written soon. : )
I'm so glad I tried your recipe!

I like what Allspice does for this soup. It brings out the flavors of the fall and makes a perfect meal for early September. I’m from Odessa, Ukraine and thought this recipe was excellent. I will make this again and again.

Beet Soup (Smooth and Velvety)

This easy one-pot vegetarian Russian Borscht recipe only takes 30 minutes to make! Delicious and wholesome winter soup full of nutrients!

Easy Russian Borscht Recipe

vegetable oil (olive, sunflower, canola or avocado oil)

red beets

qt vegetable broth

white cabbage

lemon juice

dill (chopped)

salt and black pepper

sour cream (to garnish)

rye bread (to serve)

Dice your onion, carrots, beets, potatoes and chop cabbage. Use this veggie chopper to save time. You can also grate your carrots and beets with a box grater.

Heat a large pot or Dutch oven over medium high heat. Add vegetable oil, diced onions, carrots and beets and sautée for about 5 minutes, stirring often.

Add hot vegetable broth, diced potatoes, chopped cabbage and bay leaves to the pot, put the lid on and cook for 10 minutes.

Add lemon juice, tomato paste, minced garlic, chopped dill and salt and pepper to the pot. Cover and cook for 5 more minutes. Let rest with the lid on for 15 more minutes before serving.

Garnish with a spoonful of (vegan) sour cream and more fresh dill. Serve with rye bread. Enjoy!

https://embed.mediavine.com/videos/hhx6k4utwbpx7q0ifbec

Easy Russian Borscht Soup

Vegan borscht is a delicious plant-based version of a very popular beet soup from Russia and Ukraine. This soup is not only tasty and nutritious but also looks very appealing because of its beautiful deep red color. A must-try recipe by every beet lover.

Vegan Borscht

beetroot

carrot

cabbage

potato cubes

garlic,

dill

vegetable stock

Salt & pepper as per taste

sour cream (optional)

Heat oil in a pan. Add onion and garlic. Cook until the onion starts turning brown.

Add beets, carrot, cabbage, and potatoes. Mix and cook for around 7-8 minutes. Keep stirring occasionally.

Next, add tomato paste, salt, pepper, and bay leaves. Sauté for about a minute and then add vegetable stock. Cook covered for around 20 minutes on medium flame.

Switch off the gas. Add lemon juice and dill. Mix.

Serve borscht with a dollop of sour cream on top. Enjoy!

Loaded with vitamins, fiber and minerals, these detox soups are the cornerstone of every detox weight loss and well-being program that puts the accent on nutrition.

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Top Tags

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The most viewed beet soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine