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overhead shot of two bowls of Russian Beetroot Soup with croutons

Beetroot Soup Russian Style

Got fresh beets? Make this easy Russian Beetroot Soup! A light, yet hearty veggie soup that requires minimal prep time and can be served warm or cold.

Course Main Course
Cuisine Russian
Keyword beetroot soup recipe, borscht recipe, Russian beetroot soup
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6 people
Calories 101 kcal
Author Mahy

Ingredients

  • 2 pounds beets washed and peeled
  • 8 cups water for boiling
  • 1 tablespoon neutral oil
  • 1 onion diced
  • 2 garlic cloves minced
  • 1/2 cup celery finely diced
  • 3 cups stock
  • 1/4 teaspoon salt and pepper (more or less to taste)
  • 1 bay leaf
  • 1 tablespoon chopped parsley
  • Croutons for serving ( you can find my recipe in this post: )

Instructions

  1. Place a large pot with the water over high heat and add in the beets. Let the beets cook for half an hour to one hour until it’s tender enough for you to grate.
  2. In the meantime, start making the soup so it can concentrate the flavors. Sauté the onion, garlic, and celery. Then add the stock, seasoning and let that boil for at least ten minutes.
  3. Remove the beets from the boiling water and let them cool for a little bit until they’re cool enough for you to handle.
  4. Start grating the beets and add them to the soup base.
  5. The beets need to cook for 20-30 minutes further until they have a nice tender bite.
  6. Add the vinegar and parley to finish off the beetroot soup and serve it with some croutons!
  7. If you like topping your soup, sour cream is the best option! Enjoy :)

Recipe Notes

Nutrition Facts
Beetroot Soup Russian Style
Amount Per Serving (1 bowl without croutons)
Calories 101 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 692mg 29%
Potassium 540mg 15%
Total Carbohydrates 18g 6%
Dietary Fiber 4g 16%
Sugars 12g
Protein 2g 4%
Vitamin A 7.9%
Vitamin C 12.4%
Calcium 3.4%
Iron 7.2%
* Percent Daily Values are based on a 2000 calorie diet.