Beetroot Soup recipe

This soup is creamy, filling, and warming. It’s delicious served with a dollop of crème fraiche and a handful of freshly chopped dill.


  • 3 large fresh beetroots
  • 1 onion
  • 1 potato
  • 1 litre of vegetable stock
  • 1 tbsp. vinegar
  • Salt and pepper
  • Olive oil


  1. Finely chop the onion and roughly chop the potato. Peel and dice the beetroots.

  2. Heat the olive oil in a pot and add the onions. Cook them until translucent, and then the beetroot and the potato. Fry them for a couple of minutes.

  3. Add the stock and the vinegar, salt and pepper.

  4. Simmer the soup for half an hour and then blend it in a blender until smooth.

  5. Serve hot.

Recipe Details:

  • Author: Laura Young.
  • Published:

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