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Golden Beet Soup

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Golden Beet Soup is a great variation to the more popular Borsch from red beets. This soup is hearty and filling, but also very healthy, light and brothy. It’s packed with a variety of colorful and delicious vegetables. 

Ingredients

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  • 1 Tablespoon olive oil
  • 1–2 leeks, sliced (or use 1 large onion, minced)
  • 2 carrots, sliced
  • 1–2 celery stalks, sliced
  • 2–3 garlic cloves, minced
  • 1 large golden beet, peeled and chopped
  • 6 cups chicken broth (or vegetable broth)
  • 1–2 cups water
  • 3 medium potatoes, chopped (gold potatoes are best)
  • 1/2 yellow bell pepper (or red bell pepper), chopped
  • 1 medium zucchini, chopped
  • salt, ground black pepper, to taste
  • fresh herbs (parsley, dill, green onion) minced
  • sour cream, to serve with the soup, optional
  • 1–2 Tablespoons lemon juice, optional

Instructions

  1. Heat the oil in a dutch oven or a heavy bottomed large pot. Add the leeks, season with salt and cook for about 3 minutes, until they are tender.
  2. Add the carrots, celery and garlic. Season with salt and pepper and cook for another 3-5 minutes, until the carrots have softened.
  3. Add the beets, season with salt and pepper, cook for another 3-5 minutes, until they are starting to soften. Pour in 1 cup of chicken broth, bring to a boil, reduce to a simmer and cook, covered for 10-15 minutes, until the beets have softened even more. Since they take a lot longer than the potatoes to cook through, this will give them a head start in cooking, so they finish cooking at the same time. The broth should mostly become absorbed by all the vegetables.
  4. Pour in the remaining 5 cups of broth and the water. Adjust the amount of water depending on how thick/thin you like your soup to be. Bring to a boil.
  5. Add the potatoes, reduce to a simmer and cook the soup for about 5-7 minutes.
  6. Add the bell pepper and continue cooking just until the potatoes and beets are both cooked through.
  7. Add the zucchini and cook for 3-5 minutes.
  8. Garnish the soup with fresh herbs. You can also serve the soup with sour cream, just like traditional Borsch. If you’re not serving the soup with sour cream, it might be a good idea to add a Tablespoon or two of freshly squeezed lemon juice at the end, for a bright note of acidity.
  9. Store leftovers in the refrigerator for up to 5 days. 

Find it online: https://www.olgasflavorfactory.com/recipes/weeknight-dinners/golden-beet-soup/