Creamy Beetroot Soup recipe

Preparation Time: 15 minutes | Cooking Time: 45 minutes

Beetroot, potato, onion and soured cream combine in this super simple creamy beetroot soup recipe. To serve, drizzle with a little extra soured cream and some freshly chopped dill.


  • 3-4 large beetroot
  • 1 large white onion
  • 1 potato
  • 1 litre vegetable stock
  • 100g soured cream
  • Small handful freshly chopped dill
  • 1 tbsp. red wine vinegar
  • 1 tbsp. each butter and oil
  • Salt and pepper


  1. Peel the beets, onion and potato. Roughly dice.

  2. Heat the butter and oil together in a large saucepan. Add the onion and fry gently over a low-medium heat for 15 minutes or until golden and softened. Add the beetroot, potato, stock, vinegar and salt and pepper. Cover, bring to the boil, then reduce to a simmer and cook for 30 minutes.

  3. Take off the heat, then blend until smooth. Return to a clean saucepan and add the dill and soured cream. Stir until combined and heated through, but don't bring to the boil.

For an extra depth of flavour, roast the beetroots before whizzing into the soup. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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