Cozy up with a warm and comforting bowl of beet soup this winter! Beets are one of those magical ingredients that can instantly add depth, richness, and a pop of color to any dish. Whether you’re looking for a classic borscht recipe or something a little more adventurous, we’ve got you covered with our collection of 19 hearty beet soup recipes.
From creamy and comforting to bright and refreshing, these soups showcase the versatility of beets in all their forms – roasted, pickled, cooked down to pureed perfection. So grab your apron, get ready to cozy up, and let’s dive into the world of beet soups!
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Classic Borscht with Sour Cream and Dill
This vibrant beet-based soup is a staple of Eastern European cuisine, perfect for a comforting and flavorful meal.
Ingredients:
– 2 medium beets
– 1 large onion
– 3 cloves garlic, minced
– 2 medium carrots
– 2 medium potatoes
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon sugar
– Salt and pepper, to taste
– Sour cream and chopped fresh dill, for serving
Instructions:
1. Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45 minutes, or until tender.
2. Peel and dice the roasted beets, then set aside.
3. In a large pot, sauté onion and garlic until softened. Add carrots and potatoes; cook for 5 minutes.
4. Add diced tomatoes, vegetable broth, sugar, salt, and pepper to the pot. Stir in the cooked beets.
5. Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes, or until vegetables are tender.
6. Serve hot, topped with sour cream and chopped fresh dill.
Cooking Time: 1 hour 10 minutes
Creamy Roasted Beet and Coconut Soup
This vibrant soup is a perfect blend of sweet and savory, with the earthy flavor of roasted beets balanced by the richness of coconut milk. A delicious and comforting treat for any time of year.
Ingredients:
– 2 large beets
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) full-fat coconut milk
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. In a large pot, sauté onion and garlic in olive oil over medium heat until softened.
3. Peel roasted beets and add them to the pot along with coconut milk, vegetable broth, cumin, salt, and pepper.
4. Bring mixture to a simmer and cook for 15-20 minutes or until heated through.
5. Blend soup until smooth, then serve hot, garnished with cilantro leaves if desired.
Cooking Time: 1 hour 10 minutes
Spiced Golden Beet Soup with Turmeric and Ginger
This vibrant soup combines the natural sweetness of golden beets with the warmth of turmeric and ginger, perfect for a cozy evening meal. With its comforting flavors and vibrant color, this recipe is sure to become a new favorite.
Ingredients:
– 2 large golden beets
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground turmeric
– 1-inch piece fresh ginger, grated
– 4 cups vegetable broth
– 1/2 cup heavy cream or coconut cream (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. In a large pot, sauté onion and garlic in olive oil over medium heat until softened.
4. Add turmeric, ginger, and roasted beets; cook for 1 minute.
5. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes.
6. Blend soup until smooth. If desired, add heavy cream or coconut cream and stir to combine.
7. Season with salt and pepper to taste. Garnish with cilantro leaves, if desired.
Cooking Time: 1 hour 15 minutes
Chilled Beet Gazpacho with Cucumber and Yogurt
Beat the heat with this vibrant and refreshing chilled beet gazpacho, infused with the sweetness of cucumbers and the creaminess of yogurt. Perfect for hot summer days.
Ingredients:
– 2 cups cooked beets
– 1 large cucumber, peeled and seeded
– 1/2 cup plain Greek yogurt
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine cooked beets, cucumber, yogurt, parsley, garlic, and lemon juice.
2. Blend until smooth, stopping to scrape down the sides as needed.
3. Season with salt and pepper to taste.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld together.
5. Serve cold, garnished with additional parsley if desired.
Cooking Time: None! This gazpacho is a refreshing no-cook recipe perfect for hot summer days.
Beet and Lentil Soup with Cumin and Lemon
This vibrant soup combines the earthy sweetness of roasted beets with the comforting warmth of lentils, boosted by a hint of cumin and a squeeze of fresh lemon.
Ingredients:
– 2 large beets
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 4 cups vegetable broth
– 1 can (14 oz) diced tomatoes
– 1/4 cup fresh lemon juice
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. In a large pot, heat oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
3. Add lentils, cumin, broth, diced tomatoes, and roasted beets to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until lentils are tender.
4. Stir in lemon juice and season with salt and pepper. Serve warm or at room temperature.
Cooking Time: 1 hour 15 minutes
Beetroot and Tomato Rasam (Indian-Inspired Soup)
Rasam, a popular Indian soup, is typically made with tomatoes and spices. This recipe adds the sweetness of beetroot to create a unique and flavorful twist.
Ingredients:
– 2 medium beetroot, peeled and chopped
– 2 large tomatoes, chopped
– 1 small onion, finely chopped
– 3-4 green chilies, slit
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– Salt, to taste
– 4 cups water
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, heat oil over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the green chilies, garlic, cumin seeds, and coriander powder. Cook for 1 minute.
4. Add the chopped beetroot and tomatoes. Pour in water and bring to a boil.
5. Reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
6. Season with salt to taste.
7. Garnish with fresh cilantro leaves before serving.
Cooking Time: 25 minutes
Purple Beet Soup with Goat Cheese Swirl
Elevate your soup game with this vibrant and flavorful recipe that combines the sweetness of roasted beets with the tanginess of goat cheese. This creamy soup is perfect for a cozy evening or as a unique addition to your holiday menu.
Ingredients:
– 2 large purple beets, peeled and chopped into 1-inch cubes
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1 cup heavy cream
– 2 tablespoons goat cheese crumbles
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Toss beets with olive oil, salt, and pepper on a baking sheet. Roast for 45-50 minutes or until tender.
2. In a large pot, sauté onion in a little bit of oil until softened. Add roasted beets, broth, and cream. Blend until smooth.
3. Stir in goat cheese crumbles until well combined. Season with salt and pepper to taste.
4. Serve warm, garnished with fresh thyme leaves if desired.
Cooking Time: 1 hour 15 minutes
Beet and Apple Soup with Cinnamon Croutons
This sweet and savory soup combines the earthy flavor of beets with the crunch of apple, topped with crispy cinnamon croutons for a delightful twist.
Ingredients:
– 2 medium beets
– 1 large apple, peeled and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1 teaspoon ground cinnamon
– Salt and pepper to taste
– 1/2 cup breadcrumbs
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the beets in their skins for about 45 minutes, or until tender.
3. Sauté the onion and apple in olive oil until softened.
4. Add the vegetable broth, cinnamon, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Remove the beets from their skins and add to the soup. Blend until smooth.
6. Meanwhile, mix breadcrumbs with melted butter and sprinkle with cinnamon. Bake in the oven for 10-12 minutes or until crispy.
7. Serve the soup hot, topped with cinnamon croutons.
Cooking Time: About 1 hour 15 minutes
Roasted Beet and Carrot Soup with Thyme
Roasted Beet and Carrot Soup with Thyme: A vibrant and flavorful soup that combines the natural sweetness of roasted beets and carrots with the earthy aroma of thyme. Perfect for a cozy dinner or as a healthy snack.
Ingredients:
– 2 large beets, peeled and chopped into 1-inch cubes
– 4 large carrots, peeled and chopped into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 sprigs fresh thyme
– 4 cups vegetable broth
– 1 cup heavy cream or coconut cream (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss beets and carrots with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large pot, sauté onion and thyme in olive oil until softened.
4. Add roasted beets and carrots to the pot along with vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
5. Use an immersion blender or transfer soup to a blender and puree until smooth. If desired, stir in heavy cream or coconut cream.
6. Season with salt and pepper to taste. Serve hot.
Cooking time: 45-55 minutes
Beet and Chickpea Soup with Tahini Drizzle
This vibrant soup combines the natural sweetness of beets with the creamy richness of chickpeas, topped with a tangy tahini drizzle. A perfect blend of flavors and textures for a healthy and satisfying meal.
Ingredients:
– 2 large beets
– 1 can chickpeas (14.5 oz)
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– Salt and pepper, to taste
– 1/2 cup tahini
– 2 tbsp lemon juice
– 1/4 cup water
– Fresh parsley or cilantro, for garnish
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. In a large pot, sauté onion and garlic until softened. Add chickpeas, cumin, salt, and pepper. Cook for 2-3 minutes.
3. Add roasted beets, vegetable broth, and tahini to the pot. Blend until smooth.
4. Taste and adjust seasoning as needed.
5. To make tahini drizzle, whisk together tahini, lemon juice, and water in a small bowl.
6. Ladle soup into bowls and drizzle with tahini mixture. Garnish with fresh herbs.
Cooking Time: 1 hour 15 minutes
Ukrainian Spring Borscht with Sorrel and Eggs
This vibrant and flavorful borscht is a staple of Ukrainian springtime cuisine, incorporating the tangy sweetness of sorrel and creamy richness of eggs. With its bold flavors and bright colors, this recipe is sure to bring a burst of sunshine to your table.
Ingredients:
– 2 tablespoons vegetable oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 2 cups sorrel leaves, chopped
– 2 cups beets, peeled and grated
– 1 cup beef broth
– 1 cup water
– 1/2 cup plain Greek yogurt
– 2 large eggs, beaten
– Salt and pepper to taste
– Fresh dill, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add sorrel, beets, broth, and water. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Stir in yogurt and eggs. Cook for an additional 10-15 minutes or until the eggs are cooked through.
4. Season with salt and pepper to taste. Garnish with chopped dill, if desired.
Cooking Time: 45-50 minutes
Moroccan Beet and Orange Blossom Soup
Experience the vibrant flavors of Morocco with this exotic soup, where sweet beets and fragrant orange blossom water come together to create a delightful and refreshing treat.
Ingredients:
– 2 large beets, peeled and chopped
– 4 cups vegetable broth
– 1/2 cup orange juice
– 1/4 cup orange blossom water
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped beets and cook until they start to soften, about 5 minutes.
3. Pour in the vegetable broth, orange juice, and orange blossom water. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the beets are tender.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth.
5. Season with salt and pepper to taste.
6. Serve warm or chilled, garnished with fresh parsley or cilantro if desired.
Cooking Time: 25-30 minutes
Smoky Beet and Black Bean Soup with Lime
A vibrant and flavorful soup that combines the natural sweetness of beets with the smokiness of chipotle peppers, all wrapped up with a squeeze of fresh lime juice.
Ingredients:
– 2 large beets
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 3 cloves garlic, minced
– 1 chipotle pepper in adobo sauce, finely chopped
– 4 cups vegetable broth
– 1/2 cup water
– Salt and pepper, to taste
– Fresh lime wedges, for serving
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. In a large pot, sauté onion and garlic over medium heat until softened.
4. Add chipotle pepper, black beans, vegetable broth, water, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
5. Peel roasted beets and add to the pot. Simmer for an additional 10-15 minutes.
6. Taste and adjust seasoning as needed.
7. Serve hot, with a squeeze of fresh lime juice.
Cooking Time: 1 hour 15 minutes
Beet and Potato Soup with Fresh Horseradish
This vibrant soup combines the earthy sweetness of beets and potatoes with a spicy kick from fresh horseradish. Perfect for a chilly evening or as a healthy lunch option.
Ingredients:
– 2 large beets, peeled and chopped
– 2-3 medium-sized potatoes, peeled and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– 2 tablespoons fresh horseradish, grated
– Salt and pepper to taste
– Fresh parsley or chives for garnish
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped beets and potatoes, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
3. Use an immersion blender or transfer the soup to a blender to puree until smooth.
4. Stir in the heavy cream (if using) and grated horseradish. Season with salt and pepper to taste.
5. Serve warm, garnished with fresh parsley or chives.
Cooking Time: 30-35 minutes
Vibrant Beet and Berry Smoothie-Soup (Chilled)
This refreshing soup is a perfect blend of sweet and earthy flavors, packed with nutrients from the vibrant beets and antioxidant-rich berries. Enjoy as a healthy snack or light meal.
Ingredients:
– 2 medium beets
– 1 cup frozen mixed berries (such as blueberries, raspberries, blackberries)
– 1/2 cup plain Greek yogurt
– 1 tablespoon honey
– 1/2 cup chilled water
– Ice cubes (optional)
Instructions:
1. Preheat your blender to “liquefy” mode.
2. Peel and chop the beets into small pieces. Add to the blender with frozen berries, Greek yogurt, and honey.
3. Blend on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Gradually add chilled water while blending until desired consistency is reached (thicker or thinner).
5. Taste and adjust sweetness or flavor as needed.
6. Chill in refrigerator for at least 30 minutes before serving. Serve cold, garnished with fresh berries and a sprinkle of honey if desired.
Cooking Time: None! This recipe is ready to serve chilled.
Beet and Quinoa Soup with Toasted Almonds
A vibrant and nutritious soup that combines the earthy sweetness of beets with the nutty flavor of quinoa, finished with a crunchy touch of toasted almonds.
Ingredients:
– 2 medium beets
– 1 cup quinoa, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 1/4 cup toasted almonds
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wrap beets in foil and roast for 45 minutes, or until tender.
3. Cook quinoa according to package instructions.
4. In a large pot, heat olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
5. Add roasted beets, vegetable broth, and cooked quinoa to the pot. Season with salt and pepper.
6. Simmer soup for 15-20 minutes or until heated through.
7. Stir in toasted almonds just before serving.
Cooking Time: 1 hour 10 minutes
Velvety Beet and Cashew Soup (Vegan)
This vibrant soup combines the earthy sweetness of beets with the creamy richness of cashews, making for a satisfying and comforting meal. Perfect for a chilly evening or a light lunch.
Ingredients:
– 2 medium beets
– 1/2 cup cashews
– 2 tablespoons olive oil
– 1 small onion, chopped
– 4 cups vegetable broth
– 1 teaspoon apple cider vinegar
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Soak cashews in water for at least 4 hours or overnight.
4. In a blender or food processor, combine roasted beets, soaked cashews, olive oil, onion, vegetable broth, apple cider vinegar, salt, and pepper.
5. Blend on high speed until smooth and creamy, adding more broth if needed.
6. Taste and adjust seasoning as desired.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 50-60 minutes
Curried Beet Soup with Coconut Milk and Cilantro
Experience the warm, comforting flavors of India in this vibrant Curried Beet Soup with Coconut Milk and Cilantro. Sweet beets and aromatic spices blend seamlessly with creamy coconut milk, creating a velvety, irresistible soup.
Ingredients:
– 2 large beets
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– 1 can (14 oz) coconut milk
– 2 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, chopped (for garnish)
– Coconut oil or ghee (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. In a large pot, sauté onion and garlic in coconut oil or ghee until softened.
3. Add cumin, curry powder, and turmeric; cook for 1 minute.
4. Peel roasted beets and add to the pot along with broth and coconut milk.
5. Simmer for 20-25 minutes, then season with salt and pepper.
6. Serve warm, garnished with chopped cilantro.
Cooking Time: approximately 1 hour 15 minutes
Russian Cold Beet Soup (Okroshka-Style)
This refreshing summer soup is a staple of Russian cuisine, perfect for hot days when you need something light and revitalizing. Okroshka-style beet soup is made with beets, vegetables, eggs, and dairy products, all chilled to perfection.
Ingredients:
– 2 large beets
– 1 large onion
– 2 cloves garlic
– 1 cup grated cucumber
– 1 cup chopped fresh dill
– 4 hard-boiled eggs, diced
– 1 cup sour cream
– 1/2 cup plain Greek yogurt
– Salt and pepper to taste
– Water for cooking beets
Instructions:
1. Boil the beets until tender, then peel and dice.
2. In a large bowl, combine the cooked beets, onion, garlic, cucumber, and dill.
3. Add the diced eggs and stir gently.
4. In a small bowl, mix the sour cream and yogurt together.
5. Pour the creamy mixture over the beet mixture and season with salt and pepper to taste.
6. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None (chilled soup)
Summary
Cozy up with a warm and comforting bowl of beet soup! This article presents 19 recipes to delight your taste buds. From classic Borscht with sour cream and dill to creative twists like Creamy Roasted Beet and Coconut Soup, there’s something for everyone. Explore international flavors with Indian-inspired Beetroot and Tomato Rasam or Moroccan Beet and Orange Blossom Soup. Whether you’re in the mood for something hearty and comforting or light and refreshing, these recipes are sure to satisfy your cravings.
