Beets get a bad name in many circles, but that is just because those people haven't had this fresh beetroot soup with a touch of dill. The woody flavor of beets with the brightness of dill come together to create a deceivingly rich soup. High in flavor and nutrition, beets are an excellent addition to your menu plan.
Beetroot Soup with Dill
I confess, beets were not a favorite as a child. Even into adulthood, I wasn't one to reach for a beet. Those childhood memories made it something I wasn't interested in trying. Then, on vacation a few years ago, I found myself at a wonderful Amish community and the beets on the menu somehow ended up on my plate. Let's just say, I feel completely in love at that point.
While not all beet recipes are the same, there are many, like this soup, that include delicious flavors that will become new favorites in your menu. This is sure to be a new regular soup in your menu!
Is Beet Soup Good For You?
Yes! Beets are an excellent source of protein and fiber, but also very rich in calcium, iron, and Vitamins A and C. There are many benefits to including beets in your diet, and a nice bowl of beetroot soup is a perfect way to get extra servings.
Other nutritional benefits of the beet include manganese, potassium, and folic acid. You can even eat beetroot greens in a salad or sauteed much like you would with spinach.
What Does Beet Soup Taste Like?
Beets naturally have an earthy flavor. The soup will have a combination of this earthy undertones, a bit of richness from the garlic and onion, and a creaminess from the yogurt added when serving. The dill alongside the other herbs bring their own natural flavor additions that add another level of flavors.
Some also say this has a slight tang or vinegar taste, but this particular recipe has a richer umami versus the earthy sourness of a traditional borscht.
What's the Best Way to Peel Beets?
My opinion is that beets don't need to be peeled at all. Instead, simply wash them well! If you are of the mind that you want to peel your beets, I recommend using the back of a spoon to simply scrape the exterior slightly to remove any blemishes.
How Long do I Cook Beets?
Beets are one of the harder root vegetables and take at least 30 minutes to cook through. Depending upon the size of the beet, you may need to cook for longer.
For this recipe, you will cube the beets prior to baking, so a 30-minute cook time is more than enough to roast them completely. Before adding to the soup mixture, I do recommend testing to see that they are fork tender.
What Should I Serve with Beet Soup?
In traditional Eastern Europe and Russian communities, you will find a classic borscht served with a meet or vegetable filled pastry. This, along with sour cream on top of the soup create a nice blend of flavors and textures that creates a full meal.
I like serving this soup as a starter for any meal with a nice protein entree. With the soup, some plain yogurt (or sour cream), and your favorite crusty bread is perfect. If you have the inclination and time, you can also make a homemade pierogi to go on the side.
Can I Use Dried Dill?
If you don't have fresh dill available, dried dill will work to flavor the soup. However, the brightness of fresh dill is much better and complimentary for this recipe. I would recommend, however, if using dried dill that you use only when cooking and not as a garnish as it can be a bit harsh when dried and not cooked to impart flavors.
Ingredients
- Beets
- Olive oil
- Onion
- Garlic
- Carrots
- Celery
- Vegetable broth
- Basil
- Oregano
- Parsley
- Dill
- Salt
- Black pepper
- Plain yogurt
- Lemon
How to Make Beetroot Soup with Dill
Preheat the oven to 400ºF.
Clean and remove the top and bottom of the beets then cut into chunks.
Spread the beets onto a baking sheet then drizzle with half the oil and stir to coat.
Roast for 30 minutes or until cooked through.
In a dutch oven or stockpot, heat 1 tablespoon olive oil over medium heat and cook onion, garlic, carrots, and celery then cook for 5 minutes until softened.
Once the beets are done cooking, add them into the dutch oven with the vegetables and broth then stir.
Add the dried basil, dried parsley, and dried oregano, along with a pinch of salt and pepper and bring to a boil, reduce the heat and simmer for 5 additional minutes.
Add the chopped dill and then puree the soup.
Serve with a drizzle of yogurt and a sprinkle of dill on top as well as fresh lemon wedges on the side.
More Soup Recipes
- Savory Parmesan Fennel Italian Wedding Soup
- The Best Ever Cheeseburger Soup Recipe
- Savory Spanish Garlic Bread Soup {Sopa de Ajo}
- Instant Pot Black Bean Soup
- Cabbage Roll Soup
- Homemade Tomato Soup Recipe
- Instant Pot Broccoli Cheese Soup
- White Bean with Crispy Bacon Soup
- Sweet Tortilla Soup Recipe
Chef's Tip
When roasting vegetables of any kind, I highly recommend lining your baking sheet with a silicone baking mat. This prevent sticking, helps food to not burn, and most off, makes the cleanup process much easier to manage.
Another tip for pureeing soup like this is to invest in a good immersion blender for your kitchen. While you may not use it daily, it's worth the investment to make recipes like this easier to manage. Blending soup is easy, but hot soup can explode and make a huge mess, so using this type of inversion is much better.
📖 Recipe
Fresh Beetroot Soup with Dill
A delicious bowl of beetroot soup with dill is the perfect refreshing soup to start a meal! Follow this recipe for a creamy soup that surprises you with flavor.
Ingredients
- 4 large beets, cubed
- 2 tablespoon olive oil, divided
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup shredded carrots
- 1 cup diced celery
- 4 ¼ cups vegetable broth
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon dried parsley
- 2 tablespoon fresh dill, chopped
- Salt, to taste
- Black pepper, to taste
For garnish
- Fresh dill
- Plain yogurt
- Lemon wedges
Instructions
- Preheat the oven to 400ºF and line a baking sheet with a silicone baking mat;
- Clean and remove the top and bottom of the beets then cut them into chunks;
- Pour the beets onto the baking sheet and drizzle with half of the oil then stir to coat and spread evenly;
- Roast the beets for 30 minutes or until fork tender;
- In a dutch oven or large stockpot, heat 1 tablespoon oil over medium heat then cook the onion, garlic, carrots, and celery for 5 minutes;
- When the beets are cooked through, add them to the dutch oven with the vegetables and broth then stir;
- Add the basil, parsley, oregano, and a pinch of salt and pepper to the dutch oven the bring the mixture to a boil over medium heat;
- Once boiling, reduce the heat to low and simmer for 5 minutes;
- Add the chopped dill then puree the soup;
- Serve with additional fresh dill and a drizzle of plain yogurt or sour cream on top.
Notes
Substitute plain Greek yogurt in place of plain yogurt or sour cream for a bit of extra protein.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 163Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 3mgSodium: 978mgCarbohydrates: 20gFiber: 4gSugar: 12gProtein: 5g
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