Classic Beet Soup
Savor the earthy elegance of Classic Beet Soup, a vibrant dish that pairs the natural sweetness of tender beets with a rich medley of onions, carrots, and celery for a perfectly balanced flavor profile. Simmered in aromatic vegetable broth with a hint of bay leaf and blended to a velvety smooth consistency, this comforting bowl of goodness is as satisfying as it is nourishing. Fresh dill adds a burst of herby brightness, while a dollop of creamy sour cream takes the indulgence to the next level. Ideal for a cozy weeknight dinner or an impressive starter, this easy-to-make, nutrient-packed soup is both a feast for the taste buds and a visual delight.
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Recipe Information
Ingredients
- 4 medium beets
- 2 tablespoons olive oil
- 1 large onion
- 3 garlic cloves
- 1 medium carrot
- 2 celery stalks
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons fresh dill
- 0.5 cup sour cream
Instructions
Peel and chop the beets into small cubes. Set aside.
Heat the olive oil in a large pot over medium heat.
Dice the onion, mince the garlic, and add both to the pot. Sauté until the onion becomes translucent, about 5 minutes.
Chop the carrot and celery into small pieces and add them to the pot. Cook for another 5 minutes, stirring occasionally.
Add the cubed beets to the pot. Stir well to combine with the other vegetables.
Pour in the vegetable broth and add the bay leaf. Season with salt and pepper.
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes, or until the beets are tender.
Remove the bay leaf and use an immersion blender to puree the soup until it's smooth. Alternatively, you can carefully blend the soup in batches using a countertop blender.
Taste and adjust seasoning if necessary.
Finely chop the fresh dill and stir it into the soup just before serving.
Serve the beet soup hot, topped with a dollop of sour cream and an extra sprinkle of fresh dill if desired.
Nutrition Facts
Calories |
276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 1259 mg | 55% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 14.1 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 905 mg | 19% | |
*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.
