Savory Beet Soup

Beets & Greens

Here it is – the recipe you’ve all (?) been waiting for… my version of Savory Beet Soup.

Here’s the final result:

Beet soup

Actually, I’ve had a chowder bowlful of it (yes, the one above) for my brunch – which I usually have instead of a breakfast and lunch. Now I’m pleasantly replete with all that delicious nutritious yummy-ness inside me.

So here’s the scoop on the soup:

Here’s where I found the original recipe from which I began this odyssey.

You may have noticed that I find it very hard to just make a recipe according to directions. I always have to add to or subtract from it as I see fit. No different here. I added a lot and subtracted a little. I eliminated the BAY LEAF as it just didn’t smell right for this soup.

So this is MY OWN VERSION of the Savory Beet Soup, and just to let you know, it came out very good, indeed.

Bex’s Savory Beet Soup


1) 4 RED BEETS, peeled & quartered

2) 2 Med. yellow ONIONS, peeled & chopped into 8ths

3) 3 Med. sized russet POTATOES, peeled & cut into 8ths

4) 1 Cup fresh PINEAPPLE, diced (YES!)

5) 1 Tablespoon SUGAR-in-the-raw

6) 2 Cups low or no-sodium CHICKEN BROTH

7) 4 Cups WATER

8) 1 Tablespoon BUTTER

9) Splash of OLIVE OIL

10) HERBS & SPICES (you can use any you like but I used about 1 teaspoon of each:

– salt

– pepper

– fennel seed

– garlic powder

– onion powder

– Penzey’s Fox Run spice mix

– cinnamon

11) 1-2 Cups chopped and cooked (in toaster oven) KIELBASA (if desired) (bacon or ham could be good too)

12) 1/2 lemon (juice)

13) Half & half (as needed – 1/2 to 1 cup at end)

14) Sour Cream (dollop on top)

* * * *


Put beets, potatoes, and onions into chicken stock & water in a large pot and get boiling.

Making beet soup

Then add in your herbs and spices. (I do a smell test when experimenting with these – I sniff the soup first, then take each spice down and open it up and sniff it – if it GOES good with the soup smell, I use it. If not, I don’t. Works every time!)

This has to cook on a low simmer for a long time as the beets take a long time to cook. You want them to be pretty soft because you are going to whizz this up to a smooth soup in the end. (I used my IMMERSION BLENDER WAND THINGY).

This will boil slowly on the stovetop for a couple of hours.

Then once you’ve turned off the heat, add the lemon juice, the half & half and stir to combine.

Whizz it all up into a smooth soup with either a food processor or an immersion blender.

Add the cooked sizzling Kielbasa and stir. Add a dollop of sour cream on top.

Beet soup

I love soups. I don’t make them enough. I also love experimenting with soups. This is my first BEET SOUP ever, and I have to say that it’s not going to be the last. It was so good, our dinner bowls were emptied last night in record time. And you eat it hot, which we prefer rather than a cold borscht type of thing. I don’t think Paul would go for cold soup. I think next time I’d chop up a big bunch of my new favorite vegetable, KALE, and add it to the soup maybe a half hour before it’s done.

So there you have it. Lots of nutrition in those beets, too. A real treat.



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11 Responses to Savory Beet Soup

  1. Bex says:

    Michael – I hope you do try this soup, however, I have to say when I tasted it BEFORE adding the half & half, I didn’t love it so much. I like a creamy soup sometimes and this is one of those… so if you don’t eat any dairy, this might not be so great for you – but heck… you go for it! I just think the creamy style tastes better. Of course, leave out the meat, I only added that to beef it up for Paul.


  2. Michael says:

    I learned as a kid not to like beets, but nowadays I like a lot of things I didn’t think I liked when I was younger. So I’m probably going to try a modified (vegan) version of this soup. Thanks!


  3. Bex says:

    The ONLY reason I added the Kielbasa was for Paul. He works such a long physical day that when dinnertime comes, I feel guilty just giving him a soup and flimsy salad with no “meat” to it. He is a meat eater, after all. So am I, but I would be happy with all veggies – not him though. So I added a small amount of Kielbasa which gave it just enough heartiness for him.


  4. l'empress says:

    A meat version of borscht. My mother made it with beef stock, thickened it with a beaten egg. (She just cut the beets small; there was no blender to use afterwards.)

    If I do it at all now, I do the dairy version, as I like the sour cream. We didn’t mix meat and dairy back then, and I still don’t.


  5. Bex says:

    Wow, thanks all. Yes, beets have it all. I never realized before how good they really are for a body. Paul has been buying a bunch of 4 every week lately. I like a man who likes his beets!


  6. mz. em says:

    Oh my that soup sounds good. Would you like to move to California and be a cook for me?


  7. sandy freel says:

    “YUM”…That is all I have to say…”YUM” & Thank You for taking time to share this…”YUM”


  8. T.S. says:

    Beets are so good for you. One of the best anti-cancer foods around…now I wanna make some soup too!


  9. Bex says:

    Rhu, I only “learned” that sniff test recently. Remember when I was on an Indian Food kick and I went out and bought all those strange spices? And got the wrought iron racks to put them on, over the stove? Well, those spices are not used very often, I find, in my regular cooking, so I decided to try out a few of them when making our regular dishes, and that smell test worked great. You can really tell right away, by first sniffing the dish and then the spice/herb, if it “goes.”

    Paul thought the soup looked like a bowl of raspberry sherbert, and eating “pink” soup was not something he ever thought he’d be doing, but once he got a spoonful into his mouth, the soup was gone in minutes.


  10. Rhubarb says:

    Excellent! And I love your idea of doing the sniff test. Never thought of it before, but it makes a lot of sense. No wonder you’re such a good cook!


  11. Smartiplants says:

    AWESOME! I was wondering about your recipe when you mentioned the Beet Soup before! I definitely want to try this! Thank you!


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