Beef and Beetroot Soup
Warm your soul with the hearty and vibrant flavors of Beef and Beetroot Soup, a wholesome dish that combines tender chunks of beef with the earthy sweetness of grated beetroot and carrot. Simmered slowly with diced potatoes in a savory broth enriched by garlic, onions, and a hint of dill, this soup is the perfect comfort food for chilly nights. The bold crimson hue of the beetroot makes it as visually appealing as it is delicious, while a dollop of sour cream adds a creamy finish. Easy to prepare in one pot, this recipe is ideal for family dinners or meal prepping. With just 20 minutes of prep time and a rich, aromatic simmering process, you'll create a crowd-pleasing bowl full of nutrients and bold flavor. Tags: beef soup recipe, beetroot soup, comfort food, one-pot recipe, hearty soup ideas.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 500 grams beef chuck, cut into 1-inch cubes
- 3 pieces medium beetroots, peeled and grated
- 1 piece large carrot, peeled and grated
- 1 piece large potato, peeled and diced
- 1 piece medium onion, finely chopped
- 2 pieces garlic cloves, minced
- 4 cups vegetable or beef stock
- 2 tablespoons olive oil
- 1 piece bay leaf
- 2 tablespoons fresh dill, chopped
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- optional sour cream, for serving
Instructions
In a large pot, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the beef and set aside.
In the same pot, add the chopped onion and minced garlic. Sauté for about 3 minutes until the onion becomes translucent.
Add the grated beetroots and carrot to the pot. Stir well and cook for another 5 minutes until the vegetables are slightly softened.
Return the browned beef to the pot and pour in the vegetable or beef stock. Add the diced potato and bay leaf.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 70-80 minutes, or until the beef is tender and the vegetables are fully cooked.
Season the soup with salt and ground black pepper. Taste and adjust the seasoning if necessary.
Remove the bay leaf. Stir in the fresh chopped dill just before serving.
Ladle the soup into bowls and serve hot. Add a dollop of sour cream on top if desired.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 1513 mg | 66% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 10.1 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 1243 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
