5 amazing recipes for beetroot soups, as you do not know them. Try them all!

Are you in the mood for something healthy and nutritious?

Try our beetroot soup recipes 5 different ways.

Would you like creamy, with pumpkin or rather spicy with chili?

You can find them all here!

Creamy roasted beetroot soup

This vegan soup is extra creamy, tasty and nutritious. It is easy and suitable even for children. The taste of beets does not stand out here thanks to the added potatoes, carrots and apples, so even those who are not particularly fond of beets will find something to their liking.


  • 3-4 tablespoons of olive oil
  • 1 medium yellow onion, diced
  • 2 large garlic cloves, pressed
  • 2 cups chopped beets (~ 3 large beets)
  • 1 cup potatoes, diced
  • 1 cup carrots, diced
  • 1 green apple, peeled and diced
  • 4 cups of vegetable broth
  • 1 and ¼ – 1 and ½ teaspoons of salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons of freshly squeezed lemon juice
  • 1 cup cashew milk
  • 3-4 tablespoons of fresh dill, finely chopped


  1. Preheat the oven to 190°C and line a tray with baking paper.
  2. Wash the beets, cut off the ends and peel them.
  3. Cut the peeled beets into pieces about 1.2 cm in size.
  4. Coat them with 1-2 tablespoons of olive oil and sprinkle with a little salt and pepper.
  5. Bake for 30-35 minutes until the beets are tender.
  6. Stir once or twice during baking.
  7. Heat a large pot over medium heat.
  8. Add 2 tablespoons of olive oil and once heated, add the onion and sauté for 5-6 minutes.
  9. Once the onions are soft, add the garlic, potatoes, carrots, salt and pepper and mix well.
  10. Cook for 5 minutes, stirring occasionally.
  11. Add the roasted beets, apple and broth to the pot.
  12. Bring to a boil, then reduce the heat and cover with a lid.
  13. Simmer for 20 minutes until the potatoes are tender.
  14. Carefully transfer the soup to a blender and blend until smooth and creamy.
  15. Add the lemon juice and cashew milk and blend for another 30 seconds.
  16. Taste and season as needed.
  17. Pour the soup back into the pot and stir in the fresh dill.
  18. Cook for another 5 minutes on low heat.
  19. Serve hot, drizzled with olive oil and sprinkled with fresh dill.
Creamy beet soup with dill served in a bowl with a spoon.

You don’t have to process beets only for soups. We bring you 12 wonderful recipes for beetroot in sweet and savory versions.

Beet soup with cumin and chili

A delicious spicy nutritious soup with vegetables will warm you up and at the same time satisfy the taste buds of even the most demanding diners!


  • 2 tablespoons of olive oil
  • 1 tablespoon of butter
  • 1 onion, peeled and diced
  • 2 stalks of celery, cut into small cubes
  • ½ medium parsnip, peeled and finely chopped
  • 3 cloves of garlic, pressed
  • 1 teaspoon whole cumin, roasted
  • 1 teaspoon of chili powder
  • 3 large beets, peeled and roughly chopped
  • 1 liter of vegetable broth, hot
  • ½ lemon
  • salt and freshly ground pepper

For decoration:

  • 100 g of shelled pistachios
  • 100 ml crème fraîche
  • pea shoots


  1. Heat the oil in a large saucepan over medium heat.
  2. Add the butter and let it foam, then add the onion, celery, parsnip, garlic and spices.
  3. Stir for one to two minutes, then reduce the heat slightly.
  4. Let the vegetables cook until tender, about another eight minutes.
  5. Add the beetroot and then pour in the stock.
  6. Bring to a boil, then cover and cook until the beets are tender, about 30 minutes.
  7. Meanwhile, take the pistachios and blanch them in boiling water for one minute.
  8. This will give them a bright green color.
  9. Drain and cool immediately in ice water.
  10. Drain again, pat dry with a kitchen towel and then roughly chop them.
  11. Once the beetroot is soft, blend the soup with an immersion blender.
  12. Squeeze more than half of the lemon, then season with salt and pepper.
  13. Ladle the soup into warm bowls, then garnish with crème fraîche, pistachios and pea shoots.
Spicy beetroot soup garnished with pea shoots served in a bowl with a spoon.

Ukrainian borscht

Borscht is a famous soup in Eastern Europe that can take many forms. This recipe features beetroot, beef and fluffy dumplings that are cooked right in the soup.


For the beef broth:

  • 1.4 kg of beef loin
  • 8 cups of water plus more as needed
  • 1 large onion, roughly chopped
  • 1 large carrot, coarsely chopped
  • 1 stalk celery, coarsely chopped

For the soup:

  • 500 g of beets, trimmed and peeled
  • 3 large carrots, trimmed and peeled
  • 1/4 large cabbage, chopped
  • 2 large potatoes, peeled and thinly sliced
  • 2 large onions, diced
  • 2 tablespoons of tomato puree
  • 1 spoon of sugar
  • salt and black pepper to taste

For Ukrainian dumplings:

  • 1 cup plain flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1 teaspoon cumin
  • 1/2 cup milk
  • 1 large egg, beaten
  • black pepper to taste

To serve:

  • sour cream to taste
  • fresh dill to taste
  • lemon wedges to taste


  1. Prepare the beef broth.
  2. Pour water into a large pot, add the meat and bring to a boil.
  3. Reduce heat and simmer for about 30 minutes.
  4. Continuously remove the foam that forms during cooking, thereby preventing unpleasant cloudiness.
  5. Add the onion, carrot and celery stalks.
  6. Simmer, covered, for 1 hour or until the meat falls off the bone, adding water as needed.
  7. Transfer the beef to a bowl and bone it.
  8. Chop it into pieces and set aside.
  9. Remove the broth from the vegetables and set aside.
  10. Now prepare the soup itself.
  11. Add the beets and carrots to the beef broth and cook, covered, until tender, about 45 minutes.
  12. Remove the vegetables from the broth, let them cool until they are easy to handle, then coarsely grate them.
  13. Set aside.
  14. Add the cabbage, potatoes and onions to the broth.
  15. Bring back to the boil, then cover and simmer for 20 minutes.
  16. Add grated beets and carrots, tomato puree, sugar and salt and pepper to taste.
  17. If you are serving with dumplings, it is time to prepare them.
  18. You prepare the dumplings by whisking the flour, baking powder, salt and cumin in a small bowl.
  19. In a separate bowl, whisk the milk, beaten eggs and pepper to taste.
  20. Add to the flour mixture and mix with a fork until a stiff, sticky dough forms.
  21. Using a tablespoon, transfer the batter to the hot, not boiling, soup.
  22. Cover for 5 minutes and let the dumplings steam.
  23. Turn the dumplings and leave them in the steam for another 5 minutes.
  24. Add the reserved meat to the soup and heat for about 5 minutes.
  25. Serve the borscht in warmed bowls with a little sour cream, fresh dill and a lemon wedge.
Beet soup with vegetables garnished with dill on a plate with a spoon.

If you’re excited about this dish, be sure to check out our other borscht recipes , or try a different version of the traditional Ukrainian soup!

Soup with beetroot and horseradish

This bright purple soup has a rich, earthy flavor thanks to fresh beets and hot horseradish. Serve with additional sour cream as a great lunch or dinner.


  • 2 tablespoons of olive oil
  • 1 onion, sliced
  • 500 g of potatoes, peeled and chopped
  • 750g beetroot, peeled and chopped
  • 600 ml of chicken or vegetable broth
  • 100 ml of sour cream
  • 4-5 spoons of horseradish
  • small handful of dill (optional)


  1. Heat half the olive oil in a large pan.
  2. Add the onion and cook gently over low heat, stirring constantly, until softened, about 5 minutes.
  3. Add the potatoes and beetroot and cook for 3-4 minutes, stirring constantly.
  4. Add chicken or vegetable broth and 500 ml of water.
  5. Bring to a boil then partially cover with a lid for 20-25 minutes until the vegetables are tender.
  6. Blend with half of the sour cream until smooth.
  7. Season with salt and ground black pepper and add horseradish to taste.
  8. Serve with the remaining sour cream and garnish with dill.
Beet soup with horseradish in a bowl decorated with dill and cream.

Pumpkin and beetroot soup with thyme

Thyme and balsamic vinegar give this vegetable soup an incredible flavor that you can’t even imagine until you try it!


  • 1/2 medium pumpkin (diced)
  • 2 medium beets (diced)
  • 2 tablespoons of olive oil
  • 1 onion
  • 1 clove of garlic
  • 1/2 cup thyme
  • 1 teaspoon of balsamic vinegar
  • 1 vegetable stock cube
  • sour cream or yogurt (optional)


  1. Fry an onion and a clove of chopped garlic in olive oil.
  2. When the vegetables are nicely soft, add a handful of thyme leaves.
  3. Add the diced pumpkin and beetroot.
  4. Because beets take longer to cook, cut them into smaller cubes
  5. Add a vegetable stock cube.
  6. Cover with water, bring to a boil and simmer for about 45 minutes.
  7. Add a teaspoon of balsamic vinegar and mix.
  8. Allow to cool slightly and then blend until smooth.
  9. Serve with a dollop of yogurt and additional thyme leaves.
Vegetable soup served on a plate, with pumpkin and beetroot placed next to it.

How to remove beetroot stains

Raw beets can leave a nice mess on your hands. Fortunately, the unpleasant color can be removed relatively easily with lemon juice .

  • Squeeze some fresh lemon juice on your hands, rub and rinse.
  • To remove beetroot stains from a cutting board , sprinkle the stained area with salt, which you rub onto the surface along with half a lemon. Rinse well and repeat as needed.
  • Always rinse the cutting board immediately after handling beets to prevent staining.

How did you like our recipes? We look forward to your feedback!

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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