Dilled Beet Soup Recipe

Dilled Beet Soup Recipe

8 servings

It's not necessary to peel beets, as the skins slip off easily after cooking.



12 medium beets, tops trimmed, scrubbed

3 cups water

2-3 chicken bouillon cubes


3/4-1 cup dry red wine or chicken broth

1 1/2-2 teaspoons dried dill weed

2-3 tablespoons red wine vinegar

Salt and pepper, to taste

Thin lemon slices, as garnish


Heat beets, 3 cups water, and bouillon cubes to boiling in large saucepan, reduce heat and simmer, covered, until beets are tender, 30 to 40 minutes. Drain, reserving cooking liquid. Slip skins off beets and cut into quarters. Add enough water to reserved cooking liquid to make 6 cups. Process beets, wine, reserved cooking liquid, and dill weed in food processor or blender container until smooth. Season to taste with vinegar, salt and pepper. Serve warm or chilled, garnish each bowl of soup with a lemon slice.


Per Serving:

Calories: 63

% of calories from fat: 3

Fat (gm): 0.3

Saturated fat (gm): 0

Cholesterol (gm): 0

Sodium (mg): 318

Protein (gm): 1.8

Carbohydrate (gm): 10.6

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