Beetroot Soup – A Hearty, Vibrant, and Easy Comfort Dish

Beetroot soup is a rich, wholesome dish known for its deep red colour, earthy sweetness, and comforting warmth. Packed with essential vitamins and nutrients, it’s as nourishing as it is delicious. Whether you’re looking for a quick weekday meal or a hearty dish to impress guests, this soup is easy to prepare and full of bold, satisfying flavours.

Why You Need to Make This Soup

There’s something incredibly comforting about a bowl of beetroot soup. It has a natural sweetness balanced by savoury depth, making every spoonful satisfying. The velvety beets blend perfectly with soft potatoes, carrots, and kidney beans, creating a well-rounded dish that’s both hearty and healthy. Unlike many soups that require long simmering times, this one comes together quickly, making it a great option for busy days. The cooking process is straightforward, requiring just a bit of chopping and sautéing before everything is combined into a rich, vibrant broth. Plus, the longer it sits, the better it tastes, making it a fantastic make-ahead meal for the week.

Beetroot soup is a hearty, vibrant dish with a rich flavour. This easy, broth-free recipe is nutritious, filling, and perfect for any meal. Red kidney beans add protein and a meaty texture, making them an inexpensive alternative to meat.

How This Soup Differs from Borscht

While beetroot soup and borscht share some similarities, they are not the same. Borscht traditionally includes cabbage, but this version skips it, resulting in a smoother and lighter texture. Instead of fresh tomatoes, this soup uses only tomato paste, which deepens the flavour without adding too much acidity. Another key difference is the base—borscht relies on a rich vegetable or bone stock, whereas this beetroot soup is designed to be quick and fuss-free, made simply with water. Despite not using broth, the combination of sautéed vegetables, kidney beans, and lemon juice ensures the soup remains full of depth and richness, making it a perfect, speedy alternative to traditional borscht.

Ingredients and Why They Work Together

Beetroot is the star of this dish, providing a naturally sweet, earthy flavour and its signature deep red colour. It blends harmoniously with potatoes, which add body and creaminess, making the soup thicker and more filling. Carrots enhance the natural sweetness, while onions provide a robust savoury note that brings everything together. Celery introduces a mild, fresh flavour, enhancing the soup’s complexity, and green sweet pepper adds a gentle contrast with its slight crunch and freshness.

Tomato paste plays a crucial role in this recipe, giving the soup its characteristic tang and umami depth. Cooking the paste slightly before adding liquid intensifies its richness, balancing the beetroot’s sweetness beautifully. Neutral oil is used to sauté the vegetables, allowing their flavours to develop fully before they are added to the soup.

A squeeze of fresh lemon juice right at the end brightens the flavours, adding a slight tanginess that enhances every ingredient. Seasoning with salt and pepper ensures the flavours are balanced, while the addition of a stock cube is optional—this soup is just as delicious when made with plain water. Finally, red kidney beans are an essential addition, replacing the need for meat by adding protein, heartiness, and a slightly creamy texture, making this soup both satisfying and nutritious.

How to Make Beetroot Soup

To start, sauté the carrots and onions in a pan with a bit of oil until they soften and release their sweetness. Add the celery and green pepper, seasoning them with salt and pepper to build flavour. Stir in the tomato paste, letting it cook for a short while to deepen its taste. Meanwhile, dice the potatoes into small cubes and add them to a pot of salted water. Bring the pot to a boil, then reduce the heat and let the potatoes simmer for about ten minutes—this ensures they soften properly, as the acidity from the tomato paste can sometimes prevent them from cooking through.

Once the potatoes have softened, add the sautéed vegetables to the pot, stirring everything together. Shred the cooked beetroot and add it in, followed by the kidney beans, which bring a lovely richness and added protein. A squeeze of fresh lemon juice ties everything together, brightening the dish. Turn off the heat, check for seasoning, and cover the pot, letting the soup rest for at least ten minutes before serving. This resting time allows the flavours to meld together beautifully. The soup tastes even better the next day, as the ingredients continue to develop and deepen in flavour overnight.

How to Serve Beetroot Soup

To elevate the flavours, garnish each bowl with freshly chopped parsley and a generous amount of minced garlic for a punchy, aromatic finish. A spoonful of sour cream swirled into the soup adds a wonderful creamy contrast, making it even more indulgent. Pairing it with warm bread rolls or traditional rye bread enhances the experience, as the bread soaks up the rich, savoury broth perfectly.

For an extra layer of flavour, you can also drizzle a touch of good-quality olive oil on top or sprinkle in a pinch of chilli flakes if you enjoy a bit of heat. Whether served as a starter or a main dish, this soup is a true comfort food classic.

How to Store

Beetroot soup keeps incredibly well, making it an excellent meal-prep option. Stored in an airtight container, it remains fresh for up to four days in the fridge. When reheated, the flavours become even more pronounced, making the leftovers arguably better than the first serving. You can reheat it gently on the stove or in the microwave, adding a splash of water if it thickens too much over time.

Because of its bright colour and naturally mild, slightly sweet taste, kids often enjoy this soup, making it a great option for family meals. If you’re making a big batch, consider freezing portions in airtight containers—just leave out the fresh parsley and sour cream until serving, as they’re best added fresh.

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Beetroot Soup Recipe

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A rich and comforting beetroot soup with a deep, earthy flavour and vibrant colour. Simple ingredients come together for a satisfying, broth-free dish.

Prep Time 5 minutes

Cook Time 25 minutes

Additional Time 15 minutes

Total Time 45 minutes

Ingredients

• 4 cooked beetroots
• 2 potatoes
• 1 carrot
• 1 onion
• 2 celery stalks
• 1 green sweet pepper
• 3–4 tbsp tomato paste
• Neutral oil for sautéing
• Fresh lemon juice
• Salt and black pepper
• Water (or optional stock cube)
• 1 can of red kidney beans

Instructions

1. Peel and grate the carrot, slice the onion, and chop the celery and green pepper.
2. Heat a pan with oil and sauté the carrots and onions until soft, then add celery and green pepper. Season with salt and pepper.
3. Stir in the tomato paste and cook for a few minutes to enhance its depth of flavour.
4. Meanwhile, dice the potatoes into cubes and add them to a pot of salted water. Bring to a boil, then reduce to a simmer for 10 minutes.
5. Add the sautéed vegetables to the pot with the potatoes.
6. Shred the cooked beetroot and add it to the soup along with the kidney beans.
7. Squeeze in fresh lemon juice, adjust seasoning, and turn off the heat. Cover and let the soup rest for 15 minutes before serving.

Notes

The soup tastes even better the next day, as the flavours develop overnight.

Serve with fresh parsley, minced garlic, and a dollop of sour cream.

Pair it with rye bread or crusty rolls for a complete meal.

Store in an airtight container in the fridge for up to four days and reheat as needed.