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Home / Vegetarian / Beetroot soup recipe

Beetroot soup recipe

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A bowl of homemade beetroot soup with chives and crème fraiche

You wouldn’t believe how tasty this easy beetroot soup recipe is!

When Vron first served this tasty soup up for us, we knew that it had to feature on our website.

We just had to share Mandy’s mums recipe for all to enjoy!

Is beetroot soup borscht?

Yes, that’s exactly right – it is!

Borscht is commonly known as a Ukrainian beetroot soup and is well known for it’s wonderfully deep red colour – it’s a visual treat!

Overhead shot of beetroot soup before it's blended

Can you freeze beetroot soup?

This beetroot soup recipe freezes very well indeed.

Make sure that the soup has cooled down and then freeze it. We usually use freezer bags and in one or two portion quantaties.

How can I make this soup vegan?

That’s really easy to answer, just use a vegan crème fraiche or leave it out completely and hey presto – it’s vegan!

Beetroot soup with a spoon

How do I make beetroot soup from scratch?

We’re glad you asked!

Just follow Vrons ridiculously easy step by step guide and you’ll soon be enjoying this incredibly tasty soup with your family and friends.

If you are an international visitor who prefers to use cup measurements, then underneath the ingredients you’ll see a toggle button, just press that and it’ll convert them for you.

Enjoy and please do leave a comment at the bottom of the page and tell us if you enjoyed it!

Hot and ready to eat easy beetroot soup recipe
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Easy beetroot soup recipe

A delicious and incredibly easy to make beetroot soup that everyone will enjoy
Prep Time10 mins
Cook Time35 mins
Servings4
Calories128
Course: Soup
Cuisine: Ukranian
Author: Mandy Applegate | Splash of Taste
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Utensils

Large pan
Blender
Blender
Chopping board
Sharp knife

Ingredients

  • 840 g Beetroot we used vacuum packed no vinegar beetroot
  • 1 Large onion
  • 1 Litre vegetable stock
  • 15 g Butter
  • 2 tbsp Crème fraiche
Metric – US Customary

Instructions

  • Finely chop the onion
  • Roughly chop the beetroot – it's best do this on a surface that can't stain
  • Prepare your stock
  • Heat the butter in a pan and then gently fry the onions until they are soft
  • Now add in the beetroot and stock and let it simmer for around 20 minutes
  • It should be a wonderfully rich red colour now and then remove it from the heat
  • Place it in the blender and give it a good blitz until you get the consistency that you prefer
  • Place it back in the saucepan and warm it up again
  • Serve in bowls and garnish with crème fraiche and chopped chives (we chop it with scissors)
  • Enjoy!

Notes

If you would like to make this soup vegan, then simply replace the crème fraiche for a vegan version and then everyone can enjoy it!

Nutrition

Calories: 128kcal | Carbohydrates: 23g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 193mg | Potassium: 724mg | Fiber: 6g | Sugar: 15g | Vitamin A: 164IU | Vitamin C: 12mg | Calcium: 41mg | Iron: 2mg

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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About Mandy from Splash of Taste

A vegetarian for over 35 years, Mandy has taught herself to be creative in the kitchen. Traveling extensively, Mandy loves learning and adapting vegetarian recipes from across the world.

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We are Mandy and Jane,
We love sharing our vegetarian food and drink recipes with you.
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