Simple Beet Soup Recipe – This comforting and warming easy beet soup is made with ruby red beets, potatoes, cabbage, and chicken broth. Made in 1 pot and ready in under 30 minutes!
When YOU make this Easy Beet and Potato Soup Recipe, take a picture & tag us on Instagram @MunchkinTimeBlog, we would love to see your creation!
This Simple Beet Soup Recipe is similar to traditional Russian borscht but is made without meat (I like it without meat). Still so flavorful and comforting, you can enjoy this beet soup for dinner, lunch, or as a healthy meal prep option!
This easy beet soup is the perfect clean-out-your-fridge recipe. All you need are beets, broth, and vegetables. Use what you have at home, toss in leftover shredded chicken or ground beef, and any herbs you have lying around. Either way, the soup will still be flavorful, earthy, and filling.
I packed this beet soup recipe with fresh vegetables and some homemade chicken broth. When served warm, it’s so comforting and will warm up your entire body. Enjoy a bowl with a dollop of sour cream or Greek yogurt on top and slices of fresh bread on the side.
Ingredients in beet soup
Other than beets, this vegetable-forward soup is flavored with fresh veggies and herbs, tomato paste, and chicken broth to make it extra warm and comforting. Try making your own homemade chicken broth for the best flavors! Here’s what you need:
- Beets
- Carrots
- Onion
- Potatoes
- Green cabbage
- Chicken broth
- Tomato paste
- Dill or Parsley
How to make beet and potato soup
Step 1: Saute the onion in a large soup pot with oil. After a few minutes, add the beets and carrots.
Step 2: Stir in the tomato paste and chicken broth. Bring it up to a boil before adding the potatoes.
Step 3: When the potatoes are beginning to soften, add the cabbage and dill. Taste and season with more salt and pepper if needed, then serve.
Tips and substitutions
- Where’s the meat? To make this recipe closer to traditional borscht, add in a splash of lemon juice and any meat you like (the recipe works with chicken, pork, and beef). It’s a great excuse to use up leftover shredded chicken, ground beef, or pork shoulder! Or what I like to do, is saute smoked kielbasa sausage and add it to the soup when serving it to my hubby!
- For a little sweetness, add in 1 tablespoon of sugar. It gives the soup a nice balance!
- To make it vegetarian, replace the chicken broth with vegetable broth.
- Use gloves to peel the beets. Otherwise, your hands will be stained!
- If you prefer savory soup, saute 2 or 3 cloves of minced garlic along with the onions.
- To make it even heartier, use my homemade beef broth instead of chicken broth.
- Top the soup with a dollop of sour cream or Greek yogurt, fresh dill, or parsley.
What to serve with beet soup
If you’re serving a crowd, include a few side dishes next to this beet cabbage soup. I like to include homemade bread, a big helping of mashed potatoes and salad to round out the flavors. On cold evenings, serve the soup on the side of my Stuffed Peppers, Roast Beef Sandwiches, or Piroshki to warm you up.
Storing, freezing, and reheating
To store, keep the leftover cooked and cooled soup in an airtight container in the fridge for up to 4 days.
To freeze, add the cooled soup to a freezer-safe container or bag and freeze for up to 4 months. Leave it in the fridge to thaw or heat it right from frozen.
To reheat, add the leftovers to a pot on the stove over medium heat until warmed through. Alternatively, heat it in the microwave for 1 to 2 minutes, stirring after every minute.
More comforting soup recipes
Beet and Potato Soup Recipe
Ingredients
- 4 tablespoons olive oil
- 1 large onion peeled & chopped (I love using chopper for this)
- 4 medium beets peeled & chopped
- 1 medium carrot peeled & chopped
- 2 tablespoons tomato paste
- 10-12 cups chicken broth homemade
- 1 tablespoon sea salt more or less, or to taste
- 1/4 teaspoon black pepper or to taste
- 3 medium potatoes peeled & chopped
- 1/2 head green cabbage chopped
- 1/4 cup dill finely chopped
Instructions
- Using a soup pot, heat 4 tablespoons of olive oil over medium heat. Add onion and saute on medium/high heat for 5 minutes or until golden color, stirring few times. Next add beets and carrots and saute for 5 minutes, stirring few times.
- After, stir in tomato paste. Then pour in chicken broth. Season with salt and pepper and bring it to a boil. Add potatoes, bring it to a gentle simmer and cook for 8-10 minutes or until potatoes are soft.
- Finally add green cabbage and parley, stir and simmer for 2 more minutes. If needed season more with salt and pepper (feel free to add your favorite soup seasonings like vegeta). Remove from the heat. Serve with bread and sour cream. Enjoy!
Notes
Nutrition
Q. Do YOU like this Soup Recipe?
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Quote of the Day
Happy Cooking!
Beautiful. I like the texture you get from cubing all the veggies!
Thank you!