Becky Luigart-Stayner; Jan Gautro
Yield
8 servings (serving size: about 3/4 cup soup)

For added creaminess and a lovely presentation, we swirled this vibrantly colored beet soup with sour cream.

How to Make It

Step 1

Heat the oil in a Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf.

Step 2

Place one-third broth mixture in blender or food processor; process until smooth. Place puréed mixture in a large bowl. Repeat procedure twice with remaining broth mixture. Return pureed mixture to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Remove from heat, and stir in lemon juice.

Step 3

Combine 1/2 cup soup and the sour cream, stirring with a whisk. Divide soup evenly among each of 8 bowls. Top each serving with 1 tablespoon sour cream mixture; swirl sour cream mixture using the tip of a knife.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Mikekey's review

ESmith6
October 24, 2015
Delicious. I only used 1 cup of the water as we like it thicker. After reading other reviews, I am going to try it in the pressure cooker and adding some cumin. Made for a Think Pink event.

Pschwarz's Review

LeahMShe947
January 15, 2014
N/A

LeahMShe947's Review

LookinCookin
October 15, 2013
one of my favorite recipes!!

vijack's Review

Mike
August 01, 2013
It was good and easy to make. However could of used more beets and potatoes, and made only 3 servings.

EllenDeller's Review

JCarvalho
November 22, 2012
N/A

LookinCookin's Review

Pschwarz
October 23, 2011
I made 1/2 the amount as I did not need 8 servings. I chopped the beets and potato in food processor before cooking and then did not puree at the end since I like my beet soup chunky. As with other reviewers I skipped the water but did use 3 cups broth. I added some cole slaw mix, 1/2 tsp smoked paprika, 1/2 tsp cumin, 1 tsp garlic powder and 1/4 tsp allspice.

JCarvalho's Review

vijack
September 09, 2011
I just made this soup. It is excellent! I love it and am definitely making it again. I skipped the sour cream and water tho. In this way, I had a thick soup after I put all the ingredients in the blender. Also, instead of a Dutch oven I used a pressure cooker to cook everything. This recipe is very simple and quick to make!

KKonrad's Review

EllenDeller
July 16, 2011
I've made this soup a few times. It is super easy and soothing. If you love beets, you'll be a fan if you don't....well you're probably not even reading these reviews. I served the soup with some chopped fresh dill and I added a dollop of sour cream before serving rather than stirring it in to some of the soup. It makes a fantastic lunch when served with a big slice of Russian or German Rye bread.

ESmith6's Review

KKonrad
September 19, 2010
I made this for a small dinner party and everyone really enjoyed it. The presentation is gorgeous. I used the advice of other reviewers and eliminated the two cups of water and ended up using an extra half cup of chicken broth because that's what was in the container. The texture was perfect. I also diced up some feta cheese and put that on top of the soup along with a little bit of fresh dill. Yum! Will definitely make it again.