Return to Content

Beautiful Beet Soup That's To Die For

Beautiful Beet Soup That’s To Die For
3 votes, 3.00 avg. rating (64% score)
Print Friendly

Yield: 8.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 8 medium beets
  • 2 turnips, peeled
  • 1 potato
  • 2 carrots
  • 2 cups shredded cabbage
  • 2 cups chopped onion
  • 2 tablespoons margarine or butter
  • 1 teaspoon caraway seeds
  • 2 to 3 quarts stock or water
  • 1 teaspoon dried dill, or 2 tablespoons fresh
  • 1/2 cup cider vinegar
  • 1 tablespoon honey
  • 1 cup tomato puree
  • 1/2 cup orange juice
  • 1/4 teaspoon paprika
  • salt, to taste
  • sour cream or fresh dill sprigs, for garnish


Scrub the beets, trim the ends, and grate. Chop or slice the turnips, potato, and carrots. Beets can be messy to prepare, so grate them last (and don't wear white!). In a large stockpot, saute the onion in margarine or butter for a few minutes, then add the caraway and the rest of the vegetables. Add the stock and the remaining ingredients. If you use fresh dill, add it at the end. Cover and simmer for 40 to 45 minutes, testing occasionally for doneness. Once cooked, you can puree this soup in a blender or food processor for a more delicate texture. Serve hot, garnished with a dollop of sour cream or a sprig of dill.
Updated Monday, March 24th, 2003

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

One Response to Beautiful Beet Soup That’s To Die For

  1. Anonymous July 17, 2005 at 10:31 am #

    Just absolutely delicious!

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111