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red beet soup recipe borscht Polish
Victoria Haneveer

Red Beet Soup Recipe

This smooth beet soup is eye-catching because of its impressive bright red color, and it's a wonderful soup to serve at a dinner party. Because you can slow-cook it to perfection ahead of time, it's ideal if you're busy making the entrees and desserts, because you can concentrate on those while the soup cooks itself. Beets are healthy and when paired with the other ingredients the results are great.
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Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings: 8
Course: Soup
Ingredients Method Notes

Ingredients
 

  • 1 diced celery stalk
  • 1 minced garlic clove
  • 4 peeled, diced beets (beetroots)
  • 1 chopped red onion
  • 1 teaspoon ground cumin
  • 1 peeled, diced carrot
  • Juice of 1 lemon
  • ¼ teaspoon each salt and black pepper
  • Chicken stock, as needed
  • ¼ cup 60ml heavy cream (double cream) or sour cream, for garnish (optional)
  • Fresh parsley, thyme, or cilantro (coriander sprigs, for garnish (optional))

Method
 

  1. Add the celery, garlic, beets, onion, cumin, salt, black pepper, and carrot to the crockpot.
  2. Stir well.
  3. Add enough hot chicken stock to cover all the vegetables plus an extra inch (2.5cm) on top.
  4. Cook on high for 3 hours or on low for 6 hours.
  5. Stir in the lemon juice.
  6. Let the soup cool for 15 minutes then puree it in batches in a blender until smooth.
  7. Garnish with a dollop of cream and some fresh herb sprigs if you like.
  8. Grind some black pepper over the top and serve.

Notes

  • Serve the finished soup with your choice of crusty bread or crackers