Beetroot Soup

Beetroot Soup

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Simple, fast and incredibly taste soup using young beetroot and the beetroot leaves. This is best served with a boiled egg and fresh dill.


Serves: 4 

  • 1 bunch young beetroot with leaves
  • 1 carrot, diced
  • 1 onion, diced
  • 3 cloves garlic, diced
  • 1 teaspoon vegetable stock powder
  • 1 teaspoon lemon juice
  • pinch sugar
  • salt and pepper, to taste
  • 3 tablespoons cream
  • 2 hard boiled eggs, quartered
  • 1 tablespoon dill

Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Peel and dice the beetroot. Chop the leaves and stems.
  2. In a saucepan combine beets, carrots, onions, garlic and stock powder. Cover with water and simmer 15 minutes.
  3. Add beetroot leaves and simmer another 10 minutes. Season with lemon juice, sugar, salt and pepper.
  4. In a small bowl, combine cream with a few spoons of soup, then stir into the soup. Serve with egg wedges and sprinkled with dill.

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