Beetroot Soup
I tried this beetroot soup for the first time on a day when I had many vegetables at hand and wanted something light and suitable for fasting. I followed the recipe without modifications and was surprised at how tasty it turned out. The color is intense, and the flavor is rich without being heavy. I noticed that boiling the beetroot separately with borscht really preserves its color and distinct aroma.
Quick Info
Total time: about 1 hour 15 minutes
Preparation time: 20-25 minutes
Cooking time: 50-55 minutes
Servings: 8-10
Difficulty: easy
Recipe type: fasting soup or vegetarian main dish
Ingredients
2 medium beetroots
450-500 ml sour borscht
2 onions
1 carrot
1 piece of celery (approx. 150-200 g)
7-8 tablespoons vegetable mix (beans, peas, peppers, etc.)
2-3 tablespoons oil
4-5 large potatoes
Salt to taste
Noodles (about a handful)
Fresh parsley (a bunch)
Preparation method
1. Peel the beetroots, potatoes, carrot, celery, and onion. Wash all the vegetables well.
2. Chop the onion finely. Sauté it in a large pot with 2-3 tablespoons of oil and a little water to prevent burning.
3. Add the diced carrot and the vegetable mix (beans, peas, peppers, or whatever you have on hand).
4. Add the celery, also diced into small cubes. Stir a few times.
5. Add 3.5-4 liters of water to the pot. Cover and let it boil over medium heat.
6. Grate the beetroot on a large grater. Put it in a separate pot, add all the borscht, then boil the beetroot with the borscht over medium heat for about 15 minutes. Don’t skip this step – this way the beetroot retains its intense color.
7. When the vegetables in the large pot are almost cooked, add the diced potatoes.
8. After the 15 minutes of boiling the beetroot with borscht, pour everything over the vegetables in the large pot. Add salt to taste.
9. Cover and let it simmer until the potatoes are fully cooked.
10. About 5 minutes before finishing, add the noodles, stir gently, and let it boil just enough for the noodles to cook (usually 3-5 minutes).
11. Turn off the heat and add the chopped fresh parsley.
Why I make this recipe often
It’s practical when I have many vegetables and want something light, especially during fasting periods or when I feel the need for a meatless meal. This soup keeps well in the fridge, so I can make a large pot and have lunch for a few days. The taste is balanced, and the beetroot really stands out.
Tips and variations
Tips
- Boil the beetroot separately with the borscht, not directly with the vegetables. This helps it retain its color.
- Use fresh vegetables for a more intense flavor, but frozen mix works well if you're in a hurry.
- If using bottled borscht, taste it first and adjust the salt at the end.
Substitutions
- If you don’t have a vegetable mix, you can use just carrot, celery, and a bell pepper.
- Instead of noodles, rice works too, but add it at the end and let it boil for a few minutes.
- If you can’t find sour borscht, you can substitute with a little lemon juice, but the flavor will be different.
Variations
- You can add celery leaves or lovage at the end for a greener taste.
- If it’s not fasting, some people add sour cream in the bowl, but I prefer it simple.
- For those who want it heartier, you can add a little cooked beans along with the potatoes.
Serving ideas
- Serve hot, with freshly chopped parsley.
- You can add sour cream or eat it alongside sliced red onion.
- It’s also good cold the next day, with homemade bread.
Frequently asked questions
1. Can I use boiled beetroot or canned beetroot?
I do not recommend. Fresh boiled beetroot with borscht retains the taste and color that define the soup. Pre-cooked beetroot does not have the same effect.
2. If I don’t have borscht, what can I use?
You can try lemon juice or diluted vinegar, but the authentic taste is obtained with traditional sour borscht.
3. Why do I need to boil the beetroot separately?
If you put the beetroot directly with the vegetables, the color becomes dull and the soup looks less appetizing. Boiling with borscht separately makes a difference in appearance and taste.
4. Can I add more vegetables than the recipe states?
Yes, but keep the proportion between beetroot, borscht, and the other ingredients; otherwise, the main flavor changes.
5. Is it good with meat?
The basic recipe is for fasting, but it can be adapted with meat if you want, but it won’t be as light.
Nutritional values
Estimate per serving (for 10 servings, without sour cream):
Calories: 90-110 kcal
Protein: 2-3 g
Fat: 2-3 g
Carbohydrates: 18-22 g
Fiber: 3-4 g
These are just approximate values, as it depends a lot on how much noodles or vegetables you use. Without meat or dairy, the soup remains very light.
Storage and reheating
The soup keeps well in the fridge for 3-4 days in a covered container. When reheating, heat only what you consume to avoid the noodles getting too soft. I do not recommend freezing, as the texture of the vegetables and noodles changes after thawing.
This is my clear recipe for beetroot soup, just as I make it at home. If you have beetroot and borscht on hand, it’s worth trying at least once.
I tried this beetroot soup for the first time on a day when I had many vegetables at hand and wanted something light and suitable for fasting. I followed the recipe without modifications and was surprised at how tasty it turned out. The color is intense, and the flavor is rich without being heavy. I noticed that boiling the beetroot separately with borscht really preserves its color and distinct aroma.
Quick Info
Total time: about 1 hour 15 minutes
Preparation time: 20-25 minutes
Cooking time: 50-55 minutes
Servings: 8-10
Difficulty: easy
Recipe type: fasting soup or vegetarian main dish
Ingredients
2 medium beetroots
450-500 ml sour borscht
2 onions
1 carrot
1 piece of celery (approx. 150-200 g)
7-8 tablespoons vegetable mix (beans, peas, peppers, etc.)
2-3 tablespoons oil
4-5 large potatoes
Salt to taste
Noodles (about a handful)
Fresh parsley (a bunch)
Preparation method
1. Peel the beetroots, potatoes, carrot, celery, and onion. Wash all the vegetables well.
2. Chop the onion finely. Sauté it in a large pot with 2-3 tablespoons of oil and a little water to prevent burning.
3. Add the diced carrot and the vegetable mix (beans, peas, peppers, or whatever you have on hand).
4. Add the celery, also diced into small cubes. Stir a few times.
5. Add 3.5-4 liters of water to the pot. Cover and let it boil over medium heat.
6. Grate the beetroot on a large grater. Put it in a separate pot, add all the borscht, then boil the beetroot with the borscht over medium heat for about 15 minutes. Don’t skip this step – this way the beetroot retains its intense color.
7. When the vegetables in the large pot are almost cooked, add the diced potatoes.
8. After the 15 minutes of boiling the beetroot with borscht, pour everything over the vegetables in the large pot. Add salt to taste.
9. Cover and let it simmer until the potatoes are fully cooked.
10. About 5 minutes before finishing, add the noodles, stir gently, and let it boil just enough for the noodles to cook (usually 3-5 minutes).
11. Turn off the heat and add the chopped fresh parsley.
Why I make this recipe often
It’s practical when I have many vegetables and want something light, especially during fasting periods or when I feel the need for a meatless meal. This soup keeps well in the fridge, so I can make a large pot and have lunch for a few days. The taste is balanced, and the beetroot really stands out.
Tips and variations
Tips
- Boil the beetroot separately with the borscht, not directly with the vegetables. This helps it retain its color.
- Use fresh vegetables for a more intense flavor, but frozen mix works well if you're in a hurry.
- If using bottled borscht, taste it first and adjust the salt at the end.
Substitutions
- If you don’t have a vegetable mix, you can use just carrot, celery, and a bell pepper.
- Instead of noodles, rice works too, but add it at the end and let it boil for a few minutes.
- If you can’t find sour borscht, you can substitute with a little lemon juice, but the flavor will be different.
Variations
- You can add celery leaves or lovage at the end for a greener taste.
- If it’s not fasting, some people add sour cream in the bowl, but I prefer it simple.
- For those who want it heartier, you can add a little cooked beans along with the potatoes.
Serving ideas
- Serve hot, with freshly chopped parsley.
- You can add sour cream or eat it alongside sliced red onion.
- It’s also good cold the next day, with homemade bread.
Frequently asked questions
1. Can I use boiled beetroot or canned beetroot?
I do not recommend. Fresh boiled beetroot with borscht retains the taste and color that define the soup. Pre-cooked beetroot does not have the same effect.
2. If I don’t have borscht, what can I use?
You can try lemon juice or diluted vinegar, but the authentic taste is obtained with traditional sour borscht.
3. Why do I need to boil the beetroot separately?
If you put the beetroot directly with the vegetables, the color becomes dull and the soup looks less appetizing. Boiling with borscht separately makes a difference in appearance and taste.
4. Can I add more vegetables than the recipe states?
Yes, but keep the proportion between beetroot, borscht, and the other ingredients; otherwise, the main flavor changes.
5. Is it good with meat?
The basic recipe is for fasting, but it can be adapted with meat if you want, but it won’t be as light.
Nutritional values
Estimate per serving (for 10 servings, without sour cream):
Calories: 90-110 kcal
Protein: 2-3 g
Fat: 2-3 g
Carbohydrates: 18-22 g
Fiber: 3-4 g
These are just approximate values, as it depends a lot on how much noodles or vegetables you use. Without meat or dairy, the soup remains very light.
Storage and reheating
The soup keeps well in the fridge for 3-4 days in a covered container. When reheating, heat only what you consume to avoid the noodles getting too soft. I do not recommend freezing, as the texture of the vegetables and noodles changes after thawing.
This is my clear recipe for beetroot soup, just as I make it at home. If you have beetroot and borscht on hand, it’s worth trying at least once.