30 minutes

    The classic Russian soup, and super easy to prepare. This recipe can also be made with vegetable stock making it vegetarian.


    South Australia, Australia
    1 person made this

    Serves: 4 

    • 1/2 cup sour cream
    • 2 tablespoons fresh dill, chopped
    • 1 teaspoon lemon zest
    • salt, to taste
    • 1 tablespoon olive oil
    • 3 large beetroots, peeled and diced
    • 1 onion, diced
    • 1 celery root (celeraic), diced
    • 4 cups beef stock
    • salt and pepper, to taste

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a small bowl, combine sour cream, dill, lemon zest and salt to taste. Mix well and set aside.
    2. Heat the oil in a casserole dish. Add beetroot, onion and celery root. Saute vegetables until they are browning, about 10 minutes. Add stock, salt and pepper to taste. Simmer 10 minutes.
    3. When the beetroots are tender, blend in batches and return to the heat. Serve in bowls topped with a dollop of the sour cream mixture.

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