Soup with beet green and beetroot

Region: New Nordic Diet in Europe (Belarus)
Main components: beet green, beetroot, potato, tomato, onion, carrot
Estimated cooking time: 30 minutes
Portions: 4-5

This soup my Mum cooks in the beginning of every summer: beetroot is still very young, so you can use whole vegetable.


  1. Tomatoes – 100 g (1 small tomato)
  2. Onion – 60 g (1 small onion)
  3. Potatoes – 160 g (2 potatoes)
  4. Carrots – 130 g
  5. Dill – 15 g
  6. Beet greens & root – 300 g
  7. Water – 1.5l
  8. Canola oil – 1 teaspoon
  9. Salt, pepper – to taste

How to cook:

  1. Prepare vegetables.beetroot and green soup ingredients
  2. Split beetroot and green.
  3. Cut beet green, potatoes, onion, tomato and dill into pieces.
  4. Grate beetroot and carrot.  beetroot and green soup ingredients - cut.jpg
  5. Fry carrot with onion and tomato for 3-4 minutes (use canola oil).carro onion and tomato fry
  6. Add beetroot and cook 5 minutes more.carrot onion tomato beetroot fry 1
  7. Boil the water.
  8. Put potatoes into the water and cook for 15-20 minutes.
  9. Add fried vegetables and cook 15 minutes more.
  10. Add beet green and cook 5 minutes more.
  11. Soup can be served immediately or can be left for 1-2 hours to make the flavor and color more intensive.beetroot and green soup ready

Tip: Add a teaspoon of sour cream into the soup – try usual Russian way to eat soups from beetroot 🙂

Happy Cooking!

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