Best Beetroot Soup Recipes

LITHUANIAN COLD BEETROOT SOUP

Steps:

• Prepare potatoes to boil and boil them before you start your soup.
• Cut beetroot into long slices then cucumbers into small peaces and bunch of dills into very small peaces.
• Boil eggs into water about 7 minute.
• Cut each egg into 12 peaces.
• All cut ingredients put into pot and add a little bit of salt.
• Mix everything and add buttermilk and then mix again.
• And you can eat it.
• This soup you also can eat fresh mashed potatoes.
• Skanaus!

BORSHCH GOURMET (RUSSIAN BEETROOT SOUP)

Steps:

• Put the oxtail pieces, hen, fat, half of the carrots, half of the celery, tomato puree, 2 garlic cloves and the halved onion (with peel) in a baking tray and roast in a hot oven until well browned, stirring occasionally (app. 45 min).
• Put everything into a stockpot together with the green part of the leek and the stems of the parsley.
• Cover with water and bring to a boil. Skim. Add thyme, bay leaves and peppercorns.
• Let simmer, covered, for 2 1/2 hours.
• Pick up the oxtail. Remove the meat and set aside. Return the bones to the pot and let simmer for another 1 1/2 hours.
• Strain the stock and remove some of the fat. Discard the hen (or use for something else).
• Cut the rest of the vegetables, except one beetroot, into strips.
• Heat the butter in the cleaned stockpot. Add the rest of the carrot, beetroot, celery, garlic, leek and flour and fry on medium heat for a few minutes.
• Add potato, cabbage and the stock and bring to a boil.
• Let simmer until the vegetables are done (approx. 15 min).
• Add the meat.
• Grate the remaining beetroot finely and mix with the vinegar.
• Chop parsley and dill.
• Add salt, black pepper and a little sugar to taste. If the soup tastes bland, enrich with bouillon cubes.
• Add parsley to the soup and bring to a boil.
• Finally, stir in the grated beetroot and vinegar. The soup will at once take on an intense purple red color. Do not boil the soup from now on.
• Serve hot, sprinkled with dill and a dollop of sour cream in the bowls. Dark sourdough bread and butter on the side.

BEETROOT & RED PEPPER SOUP RECIPE - (4.2/5)

Steps:

• Preheat your oven to 180C (fan oven). Quarter the beets (keep the skins on), place on a foil lined baking tray and drizzle with olive oil. Mix them around a little to make sure they are coated in oil then sprinkle with black pepper. Roast for around 40 minutes or until tender. About 20 minutes in to baking, add the two quartered red onions and the cloves of garlic. Leave the skins on the garlic as they tend to dry out and burn if peeled. Once they've been roasted the clove pops out of the skin really easily if you give it a little squeeze. Grill the red peppers under a medium heat until the skin starts to blacken - this is what adds a really tasty smokiness to the soup. Take out the seeds one the peppers are cool enough to handle. Put all of the veg and the garlic into a blender and pulse them a little bit until they start to break up. Add a bit of the veg stock if you've having a hard time getting them to blitz up. Turn up the blender so everything starts whizzing around and add the rest of the stock little by little.

BEETROOT SOUP

Steps:

• Place the halved tomatoes in an ovenproof dish. Throw over the garlic and drizzle over half the olive oil. Roast them for 25-30 minutes at 190°C/375°F/Gas mark 5 until soft and pulpy. Rub through a sieve to remove the skin and pips. Heat the remaining oil in a pan and sweat the onion for a few minutes until soft. Add the beetroot and the stock and bring to the boil. Season lightly with salt and freshly ground black pepper. Simmer gently for 7-10 minutes until the beetroot is tender. Stir in the tomato purée, transfer the soup to a blender and process until completely smooth. Taste and adjust the seasoning if necessary. Reheat the soup until thoroughly hot but not boiling. Divide between warm bowls and crumble over a little feta into each bowl. Serve with crusty bread.

BEETROOT, CUMIN & CORIANDER SOUP WITH YOGURT AND HAZELNUT DUKKAH

Steps:

• Heat the oil in a large saucepan. Add the onions, beetroot and a pinch of salt and cook for 10 mins, then turn up the heat and add the chilli flakes and 1 tbsp each of the cumin and coriander seeds. Cook until aromatic, then add the vinegar and give everything a good stir. Pour in the stock and bring to the boil, then cover and simmer for 45 mins-1 hr until a knife can be easily inserted into a beetroot wedge; uncover the pan halfway through cooking to reduce the soup.
• Meanwhile, make the dukkah. Put the hazelnuts, sesame seeds and the remaining cumin and coriander into a dry frying pan and gently toast until the hazelnuts are golden. Add a pinch of salt and crush with a pestle and mortar (alternatively, use a knife to roughly chop the nuts).
• Blitz the soup with a hand blender and season to taste. Divide between four bowls, then top with a swirl of the yogurt and a sprinkling of hazelnut dukkah.

BEETROOT & POMEGRANATE SOUP (LOW FAT)

Steps:

• Heat the oil in a saucepan, then sweat the onion, carrot and parsnip for 5 minutes, until starting to soften.
• Add the cilantro, then cook for a further 2 minutes.
• Add the stock and beetroot.
• Bring to the boil, then simmer for 20 minutes, adding 2 teaspoons dill for the final 2 or 3 minutes.
• Cut the pomegranate in half and extract the juice using a lemon squeezer.
• Blend the soup in a food processor or blender.
• Add pomegranate juice to taste.
• Reheat the soup, then served garnished with the yogurt, walnuts and remaining dill.

COLD BEETROOT SOUP RECIPE - (4.3/5)

Steps:

• Grate the cucumbers, eggs and beetroots on a coarse grater. Chop the onion and dill. Put all the ingredients in a large pot. Pour in the kefir and add sour cream. Mix all well. Add salt, sugar and water. Mix well again. Put the beetroot soup in the fridge for 1 hour.

KURDISH BEETROOT AND SPINACH SOUP WITH SPICED CHICKPEAS

Steps:

• On a low heat, add 2 tbsp sunflower oil to a large pot. Peel and finely chop the onions and throw in with the oil. Sweat down for 5 minutes.
• Peel and grate the beetroot - this process will stain your hands (and everything in the vicinity) purple, so carry out with caution (Use the grate attachment of a food processor to minimise mess, if you have one). Add this to the onions and season with 1 tsp salt and 1 tsp ground cumin. Cover with a lid and let simmer/steam for another 5 minutes.
• Boil the kettle. Add 200g tomato purée and stir in. After around 3 minutes, add 5 cups (1.25L) boiled water and gentle stir. Cover with a lid and leave to simmer on a low heat for 25 - 30 minutes.
• Meanwhile, heat 1 tbsp sunflower oil in a frying pan. Once the oil is hot, add the drained chickpeas, 1 tsp curry powder and a sprinkling of salt. Stir and let the chickpeas fry gently for 15 minutes, stirring occasionally, until crispy on the outside and soft on the inside. Set aside.
• After 25 -30 minutes, check your soup for seasoning, adjusting the salt and adding pepper to your taste. Add 200g spinach leaves, stir and cover with lid for a further 5 minutes, until the spinach has just wilted but it still retains its bright green colour.
• Serve your soup with a sprinkling of chickpeas on top, and enjoy!

BEETROOT AND BUTTER BEAN SOUP

Steps:

• Heat oil and soften the onion for 5 minutes.
• Add beetroot and stir for a couple of minutes.
• Add stock and bring to boil. Simmer for 40 minutes until tender.
• Add beans, orange juice and zest and cook for 10 minutes.
• Blend until smooth and add the lemon juice.
• Serve with the yoghurt swirled in (if using).

BARSZCZ (POLISH BEETROOT SOUP)

Steps:

• Heat stock in a large pan. Add the onion, bouquet garni, mushrooms and beetroot. Boil for an hour
• Strain the soup and stir the kwas into the clear soup. Add sugar to taste and reheat if necessary without boiling. Serve and enjoy.
• You can add vegetables to the soup which is normally served during the Christmas Eve meatless dinner. Vegetables used are celery, carrot and parsnip, which are roughly chopped.

BEETROOT SOUP

Steps:

• Tip the beetroot, lentils, apple, garlic and onion seeds into a blender with the vegetable stock and some seasoning, and blitz until smooth. Heat until piping hot in the microwave or on the hob, then scatter over some extra onion seeds, if you like.

SPICY BEETROOT SOUP

Steps:

• melt the butter and gently fry the beetroot, onion, ginger and carrots in a pan for 5-6 minutes.
• stir in the spices and cook for 1-2 minutes.
• add the stock and tomatoes and season with black pepper.
• cover and simmer for 30 minutes until the beetroot is tender. Liquidise in a blender and stir in the creme fraiche.
• Ladle into dishes and garnish with a dollop of creme fraiche and sprig of rosemary.

RUSSIAN BEETROOT SOUP RECIPE - BORSHCH

Steps:

• To make the beef stock: Combine beef and water in a stockpot over medium heat. Bring to a boil, reduce heat and simmer gently. Skim top surface until impurities no longer appear, about 30 minutes.
• Add onion, carrot, celery and tie stock sachet to pot handle and drop into pot. Simmer, covered, for 1 hour or until meat falls off the bone, adding water as needed to cover.
• Pull up on stock sachet string and remove. Remove beef to a bowl and pull the meat off the bones, chop into bite-sized pieces, and set aside. Strain stock into a clean, heatproof container, pressing on vegetables to obtain maximum flavor. Discard vegetables.
• To make the soup: Cook the beets and carrots in the beef stock, covered, until tender, about 45 minutes. Remove from broth, let cool and then coarsely shred. Set aside.
• While beets and carrots are cooling, add cabbage, onion and potatoes to broth. Bring back to a boil and simmer 20 minutes, covered, or until tender. Add beets and carrots, tomato paste, and salt and pepper to taste. If serving with caraway dumplings, drop the batter into the soup at this point.
• To make the caraway dumplings: In a small bowl, whisk together flour, baking powder, salt and caraway seeds. In a separate bowl, whisk together milk and beaten egg. Add to flour mixture and blend with a fork until a stiff, sticky batter results. Using a tablespoon or a small cookie scoop, transfer batter to simmering (not boiling) soup. Cover and let steam 5 minutes. Turn dumplings over and steam another 5 minutes, covered. Add the reserved meat to soup and heat through.
• Serve in warmed bowls with a dollop of sour cream, fresh dill and a lemon wedge, if desired.