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Beet Soup

Updated on December 14, 2014
Beets | Source


  • Small bunch Beets
  • Onion
  • Garlic
  • Potatoe
  • Cole Slaw Mix
  • Broth or Stock
  • Beef (optional)
  • Celery/Carrot/Beet Greens

It's that lovely time of year when beets are plentiful and fresh. A small bunch of beets will be just right for a soup. There must be a million recipes for beet soup. Here is another one.

Depending what ingredients are kicking around in the fridge, you could probably make this soup without the beets, but there are two ingredients you cannot leave out. The first is onion. Second is garlic. Never run out of onion or garlic!

It also helps to have some kind of stock to use as a base, vegetable, chicken or beef broth or cubes will work.

To prepare the beets cook them separately and ahead of time. Rinse them, cut off the tops (leave about an inch of stem) and then boil them whole with the skins on until tender, but still firm. Leave them in the pot and set them aside until cool enough to handle. You are going to use the beet water later in the soup, so don't throw it out!

Next heat a bit of oil in a large frying pan. Cut a garlic clove in half and rub it into the warming oil. Then start adding your other ingredients. Start with chopped onion. A half of an onion should be enough. Let this cook slowly on medium heat.

Any ingredients you add next are purely optional, so if your beet soup turns into "Fridge" soup, so beet it!

Some combinations that have worked for me in the past:

  • beet greens chopped
  • packaged coleslaw, a couple of handfuls or a whole bag
  • a tender cut of beef, chopped
  • potato, chopped
  • celery, sliced
  • carrot, sliced

Any or all of these ingredients could be added to the onions in the pan. Continue to cook slowly. When the meat is browned and/or the vegetables are softened, but still firm start adding the beet water a scoop at a time. (Try not to scoop up any sand or debris that is sitting in the bottom of the pot.)

Peel and chop the cooked beets and throw them in the pan. Keep adding the beet water. Let everything simmer in the pan.

Now all the soup needs is a bit of seasoning and you're almost done.


There are different ways to season beet soup. You can add broth or a can of tomatoes or both. Either of these could be salty so adjust your salt after this has cooked a bit.

The final touch to the beet soup is always a spoonful of honey or brown sugar (or white sugar) and a sprinkle of dill, fresh or dried. You could also use a bay leaf, some basil, a pinch of Italian seasoning or a sprinkle of cloves, whatever you have.

Transfer all of this back to the pot and simmer on low heat until you're ready to eat.

Beet soup is delicious served hot with fresh ground pepper, grated cheese or a dollop of sour cream on top. Plain yogurt also works well.

This pot of soup will be enough for a meal or two. Leftover soup should be refrigerated.

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    • snakeslane profile image

      Verlie Burroughs 5 years ago from Canada

      Thank you Derdriu. I googled Beet Soup and there are thousands of recipes out there, oh well, guess it's hard to 'Beet'. Anyway I never seem to get tired of beets (pickled, relish, sliced or soup).

    • profile image

      Derdriu 5 years ago

      Snakeslane, What a welcome, winsome, wonderful recipe for the oft underappreciated beet! In particular, I like how you exlain everything step by step. Additionally, I appreciate the serving suggestions. My preferences are grated cheese or sour cream. Also, the tip about honey is great.

      Thank you for sharing, voted up + all.

      Respectfully, Derdriu

    • snakeslane profile image

      Verlie Burroughs 6 years ago from Canada

      Thanks Hyphenbird, this soup is delicious, inspired by my mom's Estonian influence with a pinch of California Hippie spice thrown in.

    • Hyphenbird profile image

      Brenda Barnes 6 years ago from America-Broken But Still Beautiful

      I love beets. Thanks for the recipe, I will try it next time I get some beets. Yum.

    • snakeslane profile image

      Verlie Burroughs 6 years ago from Canada

      You are very welcome RTalloni, thanks for visit, hope you enjoy!

    • RTalloni profile image

      RTalloni 6 years ago from the short journey

      Beets are so good for us and this is a great recipe to get me started with them in the kitchen. Thanks much!

    • snakeslane profile image

      Verlie Burroughs 6 years ago from Canada

      Awww, sorry to disappoint Monsoir Epi. What you don't cook? Ode to a Beet? Wonder if it's been done already?

    • epigramman profile image

      epigramman 6 years ago

      ....I was personally hoping it was some more of your world class writing .... please!!!! hint hint - encore encore ....... and on that note - please write a creative ode to a beet - I know you can do it - 'cos you're a great writer ..... lake erie time ontario canada 1:20am

    • snakeslane profile image

      Verlie Burroughs 6 years ago from Canada

      So great to have fresh out of the garden Marsha H. hope you do try this soup.

    • Marsha H profile image

      Marsha H 6 years ago from My Retro Kitchen in NY

      I just happen to have a bunch of homegrown beets, and this sounds delicious.

      When cold weather hits, I love homemade soups, served with a loaf of crusty bread.

    • snakeslane profile image

      Verlie Burroughs 6 years ago from Canada

      You are very welcome wilderness, hope you enjoy!

    • wilderness profile image

      Dan Harmon 6 years ago from Boise, Idaho

      This one sounds too good to pass up - I'm going to have to try it. Thanks!

    • snakeslane profile image

      Verlie Burroughs 6 years ago from Canada

      Nice that you grow your own, yes the beets are good nutrition, you can roast them whole too (like a potatoe) and peel them after, saves a lot of mess.

    • 2uesday profile image

      2uesday 6 years ago

      Thank you for this idea, I have grown these (beetroot) for the first time and was wondering how to use them.

    • snakeslane profile image

      Verlie Burroughs 6 years ago from Canada

      Thank you jami l. pereira! My mom used to pickle them too, in fact I just opened a jar yesterday and enjoying for snacks. She also made a sweet beet relish that is great with sausage and perogies.

    • profile image

      jami l. pereira 6 years ago

      Being from the states , i have never heard of beat soup before , maybe i just dont get out enough , anyways , my mother used to pickle them when i was a kid and i love them and everything about them , from the smell to the pretty color , had had them in so long , i may try this ! i voted up , useful , awesome ,interesting , this was a great Hub and recipe:)

    • snakeslane profile image

      Verlie Burroughs 6 years ago from Canada

      Hi Good Cook, thanks for reading! I know that Borcht is traditionally served hot or cold, but I really like the melted cheese on top, yummy.

    • The Good Cook profile image

      The Good Cook 6 years ago

      I never thought I would like Beet Soup until a friend of mine made it for a small dinner party gathering. She served it barely warm with yogurt on top. It was yum!