Catalog

Beet soup

Recipes found: 42

Hot borscht

Hot borscht

Perfect for lunch. My culinary conscience won't let me call this soup borscht—after all, borscht is a much more complex dish, while this is simply a vegetable beet soup, abbreviated as "svekolnik." Since svekolnik is not prepared with meat broth, it turns out very light, not too caloric, and easily digestible. I make svekolnik precisely when I crave something light, low-fat, yet nourishing. I serve it hot—I must admit, I don't like svekolnik at all when it's cold. Good luck with your cooking. I hope you'll enjoy this simple recipe for hot svekolnik :) Ladle into bowls and serve.

Jewish-style borscht

Jewish-style borscht

Perfect for lunch. Treat yourself to a juicy Jewish-style borscht during the season of young vegetables. If desired, all ingredients can be boiled in advance and stored in the refrigerator, then sliced just before serving and poured over with vibrant beet broth. Instead of lemon, apple cider vinegar can be used. Serve the soup hot.

Beet soup with kefir for weight loss

Beet soup with kefir for weight loss

Hearty and aromatic soup. To reduce the cooking time of borscht, it's advisable to boil the beet beforehand. You can also bake it in the oven if that's more convenient. When choosing kefir, any fat percentage of this fermented milk product will work. Serve with fresh herbs and sour cream.

Borscht with cucumbers

Borscht with cucumbers

Perfect for lunch. Colorful chilled borscht is a real relief from summer heat. It can be served for both lunch and dinner. Meat lovers can add slices of sausage: boiled, smoked, or ham. Pour into bowls and serve.

Beet soup just like in kindergarten

Beet soup just like in kindergarten

The soup is easy and quick to prepare. Making borscht just like in kindergarten is very simple. Although different kindergartens may have their own recipe cards for this dish, the recipes are generally similar. You can use either meat broth or just water. In the latter case, this soup is suitable for fasting days or for those following a vegetarian diet.

Cold borscht with cottage cheese

Cold borscht with cottage cheese

Hearty and aromatic soup. I must say, the soup turns out incredibly delicious! Boiled eggs can be added directly to the bowl, or simply sliced into the common pot. The best accompaniment to this cold soup is young potatoes boiled in their skins. A magical taste of summer. Serve the soup hot.

Beet soup

Beet soup

The soup is usually prepared with vegetable broth, but it can also be made with meat broth. Borscht is best served hot, with warm boiled potatoes and sour cream. Pay close attention: serve the soup hot.

Delicious

Delicious

The recipe won't take much time. There are variations of this soup with meat or smoked meats, but the more traditional version is vegetarian. Borscht is diluted with kefir, buttermilk, Greek yogurt, or a mixture of these dairy products. Beets are previously boiled or roasted. Serve the soup cold, garnished with herbs and boiled egg.

Cold borscht with beet greens

Cold borscht with beet greens

The recipe won't take much time. Now you also know how to prepare a unique and delicious beet soup with greens. The soup turns out very fresh, healthy, and tasty. Thanks to the unique combination of all ingredients, its flavor will be unforgettable. Be sure to try this recipe at home and share your impressions :)

Cold Lithuanian borscht

Cold Lithuanian borscht

Perfect for lunch. Traditional Lithuanian borscht is made with buttermilk or sour cream. I've slightly modified the recipe and prepare this soup using buttermilk as the base. For variety, you can add other vegetables to the borscht that aren't included in the recipe. To make the cold borscht more nutritious, I add boiled egg. Ladle into bowls and serve.

Beet soup with greens (hot)

Beet soup with greens (hot)

Perfect for lunch. Serve borscht with beet greens hot, warm, or cold. Sour cream can be added directly to the pot of warm soup, first mixed with a small amount of broth, or served separately. Serve with fresh herbs and sour cream.

Beet soup with egg

Beet soup with egg

Perfect for lunch. For the borscht, I used Provence herbs, salt, and ground black pepper. You can add a bay leaf or a couple of allspice berries while cooking. Serve the soup with fresh herbs, a half-boiled egg, and sour cream. So, take a look,

Beet soup with rye kvass

Beet soup with rye kvass

The soup is simple and quick to prepare. It's light and healthy, as it contains plenty of fresh herbs and root vegetables. This soup is perfect for satisfying hunger on a hot summer day. Well, here you go—your soup is ready to serve.

Cold beet soup with kefir

Cold beet soup with kefir

Perfect for lunch. This beet soup will refresh you perfectly during the summer. My step-by-step recipe will show you. The soup is ready to serve.

Cold beet soup with kefir

Cold beet soup with kefir

A hearty and aromatic soup. Cold borscht made with kefir has become popular in many countries thanks to its pleasant, refreshing taste. It wins everyone over without exception, even those who don't like beets, including children. This is simply the perfect soup for a summer menu—give it a try and enjoy!

Classic Cold Borscht

Classic Cold Borscht

A hearty first course. If you want to save time, you can cut the beet before boiling. However, experienced cooks do not recommend doing this. First, a whole beet gives the classic cold borscht a beautiful, bright color. Second, it tastes much better and more aromatic than beet boiled in pieces. Serve in bowls and enjoy.

Classic borscht

Classic borscht

A hearty first course. Beet soup has been cooked in Russia for a long time, and there are many variations of its preparation. Beet soup can be made with kvass or kefir and served cold, or it can be prepared with meat for a hot version. This soup is for those who don't like cabbage in borscht; that's why beet soup is considered borscht's younger brother—cooked without cabbage. I'll tell you

Cold Lithuanian borscht (Šaltibarščiai)

Cold Lithuanian borscht (Šaltibarščiai)

The soup is simple and quick to prepare. How many recipes for cold soups do you know? The most famous ones are okroshka and beet soup, and now you can add cold Lithuanian borscht to this list. In the original, it's called "Šaltibarščiai." This borscht is wonderfully refreshing and satisfying on a hot day. You can boil or roast the beets in advance, or simply use store-bought vacuum-packed cooked beets. Garnish the borscht with fresh herbs before serving. In Lithuania, it's customary to serve this borscht with hot boiled or fried potatoes. The soup is ready to serve.

Classic Hot Borscht

Classic Hot Borscht

After you cook the classic hot borscht, let it sit for a while so the beet juice is released and the dish becomes rich and flavorful. Add sour cream to taste just before serving. Traditionally borscht is served cold, but it's also excellent when served hot.

Beet soup with pork

Beet soup with pork

The soup is easy and quick to prepare. If you're interested, serve with herbs and sour cream.

Cold cucumber soup with yogurt

Cold cucumber soup with yogurt

The recipe won't take much time. I've already shared recipes for borscht, okroshka, or gazpacho, so why not make a cucumber soup with yogurt? It's very tasty, vitamin-rich, and healthy. You can add any herbs to taste, such as celery or cilantro. Yogurt can be substituted with kefir or sour cream. This soup can be stored for no more than two days, but it's best to prepare it right before serving.

Beetroot cold soup

Beetroot cold soup

The recipe won't take much time. This national Belarusian soup is also known as a vegetarian borscht. It refreshes during hot weather and nourishes the body, as it contains plenty of nutritious ingredients. So it's not only delicious but also very healthy. It's easy to prepare, but you'll need to boil the beets and potatoes in advance, which takes some time. The soup is ready to serve.

Classic beet soup with meat

Classic beet soup with meat

Perfect for lunch. Here is an amazing recipe for a vibrant, vitamin-rich borscht with meat. This hearty soup made with lean beef makes a wonderful first course and adds a special touch to your everyday menu. In summer, serve it chilled—it will be a refreshing soup with a pleasant sweet taste and a slight tang, perfect for quenching thirst and providing a full range of vitamins. In winter, serve it hot. Detailed instructions in this recipe will guide you. Serve the soup hot.

Hot borscht with meat

Hot borscht with meat

Perfect for lunch. This hot borscht with meat will satisfy you completely. I prepared it using chicken fillet to keep the broth light, but you can use any meat. Beef makes an excellent base for this borscht. If using beef, the broth should be cooked for at least an hour and a half. This soup is delicious served with black bread. Ladle into bowls and serve.

Classic cold borscht

Classic cold borscht

The soup is simple and quick to prepare. Borscht comes in many varieties: hot and cold, with or without potatoes, made on kefir, vegetable broth, and even mineral water. But the main ingredient, of course, is beetroot. It is beetroot that gives the dish its distinctive flavor and color. Many believe that one of the most important ingredients is fresh herbs, and I agree with this completely, so I always add green onions, parsley, and dill to my borscht. The result is truly very, very tasty. I've tried preparing borscht with mineral water, beet broth, and kvass, but my favorite version is this one. The soup is ready to serve.

Vegetarian borscht

Vegetarian borscht

The recipe won't take much time. To make borscht, you need to cook a tasty, aromatic broth from potatoes, root vegetables, and spices (bay leaf, peppercorns). Add fried vegetables, simmer everything together, and it's ready.

Beet soup with beans

Beet soup with beans

The recipe won't take much time. To make this borscht more vibrant and rich, I add sour cream, which also makes the taste more delicate. Overall, this soup is perfect for those who enjoy healthy eating: beans and beets are rich in vitamins, yet the soup isn't very high in calories. For preparing borscht with beans, I use both green beans and canned beans. See the recipe below. The soup is ready to serve.

Beet soup with chicken broth

Beet soup with chicken broth

Hearty and aromatic soup. Beet soup looks very similar to borscht. But its taste is quite different. Unlike borscht, beet soup contains less tomato seasoning and no cabbage at all. Serve the soup hot.

Beet soup with meat

Beet soup with meat

A simple recipe for borscht with meat will come in handy on hot summer days—it's the perfect soup, even for a festive table! To enhance the borscht's tangy flavor, you can add a teaspoon of mustard. Serve boiled potatoes separately. Good luck and serve the soup hot.

Belarusian-style borscht

Belarusian-style borscht

The recipe won't take much time. Today I'm offering you this rather unusual Belarusian-style beet soup. The special touch comes from birch sap, which gives the cold soup a unique flavor and is also rich in vitamins. Therefore, this Belarusian-style beet soup can definitely be considered a diet dish. Of course, fresh birch sap is only available in spring, but you can preserve it and store it in a cool place, or make kvass from it to use in the soup. Give it a try—you'll definitely like it. Serve the soup hot.

Beet soup in a multicooker

Beet soup in a multicooker

Hearty and aromatic soup. Cooking borscht in a multicooker makes it rich and flavorful, as it cooks slowly and practically infuses. Borscht can be served both hot and cold. You can use chicken or vegetable broth, or simply prepare borscht with water. Borscht made in a multicooker is an excellent dietary dish, a full bowl of vitamins. Serve borscht with sour cream. Good luck, and the soup is ready to serve.

Beet soup with greens

Beet soup with greens

Perfect for lunch. You can prepare borscht with beet greens for several days—more precisely, divide the beet broth and use it to make several batches of borscht. It's best to boil the beets the day before so the broth cools down thoroughly. Borscht with beet greens is made with water, but served with a generous portion of sour cream. Optionally, you can dilute the broth halfway with thick, full-fat kefir. You may also finely chop the boiled eggs and add them to the soup. Serve boiled potatoes separately. Good luck! Ladle into bowls and serve.