Beet Soup

We got the beet! From sweets to spreads to soups, this versatile vegetable makes a beautiful and tasty addition to so many recipes... Check out our recipe for beet soup.

Serves: 8-10


  • 1 stick butter (8 Tablespoons)
  • 1 large yellow onion, minced
  • 6 cloves garlic, minced
  • 2 large carrots, grated
  • 2 large sweet peppers, ½-inch dice
  • Salt
  • Black pepper
  • 6 medium beets, peeled and grated
  • 2 medium potatoes, peeled and grated –put into cold water until ready to cook
  • 2 large fresh tomatoes, or 2 cups canned, rough chopped
  • 3 tsp. Paprika
  • 2 bay leaves
  • 8-10 cups water
  • 2 Tbsp. sugar
  • 3 Tbsp. cider vinegar or use white or red wine
  • ¼ cup parsley, chopped
  • 1/3 cup dill, chopped
  • SERVE WITH: sour cream or yogurt and more fresh dill

Make It

  1. In a large soup pot, melt the butter over medium heat. Add the onion, garlic, carrots and sweet pepper. Turn heat to medium high and sauté, stirring until they are slightly soft, about 5-6 minutes.
  2. Add 2 tsp. salt and pepper, stir and add the beets and potatoes. Sauté, stirring frequently, for 10 minutes or more. Add the tomato, paprika, bay leaves and water. Bring to a simmer and then reduce the heat to low and cover. Cooking at a low simmer for 20 minutes.
  3. Add the sugar, 1 Tablespoon of salt, vinegar and more black pepper to taste. Simmer for 5 minutes, uncovered. Taste for salt, sugar and vinegar.
  4. Add the parsley and dill and serve with sour cream or yogurt and more dill.


  • • This soup can also be refrigerated for 2-3 days and is even better. Add the fresh herbs when ready to serve
  • • Freeze the soup and thaw in the refrigerator for 2 days. Heat and add the fresh herbs at the end.

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