Roasted Beet Soup with Yogurt and Dill Recipe
Roasted beet soup with yogurt and dill is a lighter, creamy version of beet soup, ideal for lunch when you want something vegetable-based but not heavy. Roasting the beets brings out their natural sweetness, while yogurt and dill add freshness. It’s a bit like a cross between borscht and a creamy vegetable soup – very Polish flavours in a modern form.
Roasting the vegetables intensifies their flavour and sweetness, giving the soup depth without needing many extra ingredients. The addition of yogurt and dill keeps it fresh and light, making it a modern twist on classic beet soup.
Chef's tips
Roast a larger batch of beets when you have the oven on and use the extras for salads or other dishes. Always balance the soup at the end with acidity – taste after each addition of lemon juice or vinegar until the flavour is bright but not sour.
How to serve
Serve in warmed bowls, optionally with a swirl of yogurt and a sprinkle of fresh dill on top. It pairs well with dark rye bread or a slice of seeded sourdough. For a more substantial meal, add a soft-boiled egg on the side.
Ingredients
- beets about 3–4 medium pieces - 600 g
- carrot medium - 1 piece
- parsley root small - 1 piece
- onion medium - 1 piece
- garlic - 2 clove
- vegetable or chicken stock homemade or from a good-quality stock cube - 1 l
- yogurt you can use 18% sour cream for a creamier version - 200 g
- oil for roasting the vegetables - 2 tablespoon
- fresh dill finely chopped - 3 tablespoon
- lemon juice or apple cider vinegar for seasoning - 1 tablespoon
- salt to taste
- pepper to taste
Preparation
- Preheat the oven to 200°C (top and bottom heat).
- Scrub the beets thoroughly, dry them and wrap each one separately in aluminium foil. Place on a baking tray and roast for about 45–60 minutes, until tender – check by inserting a knife or fork into the thickest part; it should slide in easily. The time depends on the size of the beets.
- Meanwhile, peel the carrot, parsley root, onion and garlic. Cut the carrot and parsley root into thick slices, the onion into quarters, and leave the garlic in whole cloves.
- Spread the carrot, parsley root, onion and garlic on a baking tray lined with baking paper. Drizzle with oil, lightly salt and mix with your hands. Put into the oven for the last 25–30 minutes of the beets’ roasting time, until the vegetables are lightly browned and soft.
- Remove the roasted beets from the oven, unwrap them from the foil and set aside for a few minutes to cool slightly. Then peel off the skins (they should come off easily) and cut the beets into smaller pieces.
- Transfer the roasted beets and the other vegetables from the tray, along with any juices, to a large pot. Pour in the stock.
- Bring the soup to a gentle boil and cook over low heat for about 10 minutes so the flavours meld.
- Remove the pot from the heat. Blend the soup with a hand blender until smooth and creamy. If it’s too thick, add a little water or stock until you reach your preferred consistency.
- Place a few tablespoons of the hot soup in a small bowl, add the yogurt and mix thoroughly until smooth. Then pour this mixture back into the pot, stirring constantly so the yogurt doesn’t curdle.
- Return the pot to a very low heat and warm the soup through, but do not let it boil. Season with salt, pepper and lemon juice or apple cider vinegar – the soup should be slightly tangy to balance the sweetness of the beets.
- Finally, add most of the chopped dill, reserving a little for sprinkling on top. Gently stir.
- Serve the hot soup in bowls, sprinkled with the remaining dill. You can add a teaspoon of yogurt on top for decoration.
Storage
Zupę przechowuj w lodówce do 3 dni. Podgrzewaj na małym ogniu, nie doprowadzając do mocnego wrzenia, aby jogurt się nie zwarzył. Do mrożenia najlepiej odłóż część zupy przed dodaniem jogurtu – po rozmrożeniu dodaj świeży jogurt i koperek.
