Beet Soup
Homemade beet soup is so delicious and nutritious.
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 6 cups beef broth
- 1 ½ lbs beets peeled and chopped
- 4 cups cabbage chopped ¾-inch
- 1 large carrot chopped
- 1 bay leaf
- 2 tablespoons fresh dill
- 2 tablespoons lemon juice fresh
- kosher salt & black pepper to taste
- sour cream optional, for serving
Instructions
- While wearing gloves, peel the beets and cut into ¾-inch pieces.
- In a large saucepan or Dutch oven, heat the olive oil over medium-high heat. Add the onion and garlic and cook until tender, about 4 minutes.
- Add the broth, beets, cabbage, carrots, and bay leaf. Bring to a boil over medium-high heat. Reduce to a simmer and cook uncovered for 20-25 minutes or until the beets and carrots are tender.
- Discard the bay leaf. Stir in the fresh dill and lemon juice and season with salt and black pepper to taste.
- Serve with a dollop of sour cream and additional fresh dill.
Notes
- It is a good idea to wear gloves when handling beets to avoid staining your hands.
- For a thicker soup, remove a cup of soup and blend using an immersion, or regular blender, then return to the pot.
- Recipe makes about 8 cups of soup.
Nutrition
Calories: 200kcal | Carbohydrates: 26g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1497mg | Potassium: 974mg | Fiber: 7g | Sugar: 16g | Vitamin A: 2691IU | Vitamin C: 41mg | Calcium: 93mg | Iron: 3mg