Beet Root Soup

Beet Root Soup


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Use boiled beet roots to create a delicious warm soup for February! Puree the soup with sour cream to create a beautiful creamy texture.

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Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

8 servings


  • 1 tsp. olive oil
  • 1 C. chopped onion
  • 4 C. chicken broth
  • 2 C. water
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 3 medium beets, halved
  • 1 bay leaf
  • 2 tsp. lemon juice
  • 6 tsp. sour cream

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Heat oil in a large stock pot over medium high. Add the onion and cook 3 minutes. Put in the broth, water, salt, pepper, beets, and bay leaf and bring to a boil. Reduce the heat and simmer for 20 minutes until the beets are tender. Throw away the bay leaf. Put 1/3 of the mixture into a food processor and mix until smooth. Repeat with the rest of the broth and return to the pan. Warm the pan over low heat for 5 minutes and stir in the lemon juice. Remove from heat and combine the soup and sour cream while stirring. Serve warm with croutons.

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