Eastern European-Inspired Beet Soup with Dill Yogurt

Author: Madly Delicious

Eastern European–Inspired Beet Soup with Dill Yogurt is a smooth roasted beet soup finished with plant-based cream and topped with a bright, herby dill yogurt.

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Prep Time 20

Cook Time 30

Roasting Beets 50

Total Time 1 40

Course Soup, Starter

Cuisine Eastern European-Inspired

Servings

Equipment

Blender or Immersion Blender
Small to medium Dutch oven or similar pot

Ingredients

1-1¼ lb purple beets
1-2 tbsp olive oil
2 garlic cloves, roughly chopped
1 small yellow onion, roughly diced
1 medium carrot, peeled and roughly chopped
1 small russet potato (or ½ medium), peeled and roughly diced
4 cups low-sodium vegetable broth (use one without tomato, or with very minimal tomato)
1 dried bay leaf
¾ tsp salt, adjust to taste
½ tsp black pepper, adjust to taste
1 tbsp apple cider vinegar or fresh lemon juice
¾ cup plant-based half & half
Fresh dill, to garnish

Dill Yogurt

½ cup plain, unsweetened plant-based yogurt (or sour cream for a more traditional vibe)
1 tbsp chopped fresh dill
A squeeze or two of fresh lemon juice
Salt, to taste

Instructions

Roast the Beets: Preheat oven to 400°F (200°C). Scrub 1–1¼ lb purple beets clean and wrap them tightly in foil (no oil needed). Roast for 40–60 minutes, until a knife easily pierces through the center. Let cool slightly, then rub off the skins using your fingers or a paper towel. Slice off the ends and then roughly chop and set aside.
Sauté the Aromatics: In a small Dutch oven or pot, heat 1–2 tbsp olive oil over medium heat. Add 1 small yellow onion, roughly diced and cook for 3–4 minutes until softened. Stir in 2 garlic cloves, roughly chopped and cook for about 30 seconds, until fragrant.
Add the Vegetables: Add the chopped roasted beets, 1 medium carrot, peeled and roughly chopped, and 1 small russet potato, peeled and roughly diced. Stir to combine.
Simmer: Pour in 4 cups low-sodium vegetable broth, add 1 dried bay leaf, ¾ tsp salt, and ½ tsp black pepper. Bring to a gentle boil, then reduce to a simmer and cook for 15–20 minutes covered, until the vegetables are tender.
Make the Dill Yogurt: Meanwhile, in a small bowl, mix ½ cup plain, unsweetened yogurt, 1 tbsp chopped fresh dill, a squeeze of lemon, and salt to taste. Adjust seasonings as needed, then cover and store in the fridge.
Blend: Remove the bay leaf. Blend using an immersion blender (or carefully transfer to a blender) until smooth. Pour back into the pot.
Tip: If using a blender, secure the lid but remove the center cap and cover it loosely with a towel to allow steam to escape safely while blending.
Finish: Stir in 1 tbsp apple cider vinegar (or fresh lemon juice) and ¾ cup plant-based half & half. Taste and adjust seasoning.
Serve: Once ready, ladle into bowls, dollop with dill yogurt, and garnish with a pinch of fresh dill.

Notes

Roast Ahead

You can roast the beets up to a day in advance and store them in the fridge. This makes the soup come together much faster the next day.

Blend to Your Preference

For a silky smooth soup, blend thoroughly. If you prefer a little texture, pulse just until mostly smooth.

Adjust the Acidity

Taste before serving and adjust with a little more apple cider vinegar or lemon juice if you want it brighter.

Dill Matters

Fresh dill really makes the soup. Dried won’t give the same flavor, so try not to skip it.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Keep the dill yogurt separate and add it just before serving. Reheat gently on the stovetop, stirring occasionally.

Freezing

This soup freezes well without the dill yogurt. Let it cool completely, then transfer to freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently. Stir well after reheating, as the texture may slightly separate.

Nutrition

Serving: 1 servingCalories: 245kcalCarbohydrates: 27gProtein: 4gFat: 14gSaturated Fat: 1.8gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 9gSodium: 520mgPotassium: 720mgFiber: 5gSugar: 9gVitamin A: 640IUVitamin C: 14mgCalcium: 120mgIron: 2.3mg

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