Beetroot Soup with Egg

Beetroot Soup with Egg

A fantastic recipe for a healthy soup that works especially well in the spring-summer period.


  • 500 g potatoes
  • 1 tablespoon olive oil or butter
  • 1 young onion
  • 1 carrot
  • 2 cloves garlic
  • 1.25 liters broth
  • 1 bunch beetroot with beets
  • 1 tablespoon lemon juice
  • 125 ml 18% or 30% cream
  • 1 tablespoon chopped dill
  • 4 hard-boiled eggs


Peel and dice the potatoes. Sauté the potatoes in olive oil or butter in a large pot for about 5 minutes. Add peeled and diced onion, and peeled and grated carrot. Sauté, stirring occasionally, for about 2 minutes. Add crushed garlic at the end. Pour in the broth and bring to a boil. Cook for about 5 minutes. Separate the beetroot leaves from the beets, and wash everything thoroughly.

Peel the beets and slice them thinly or into half slices (you can also grate them using a large grater). Add the beets to the broth and cook for about 4 minutes. Then add finely chopped beetroot leaves and cook for another 4 minutes or until the vegetables are tender. Season with ground pepper and, if needed, salt. Add lemon juice, cream, and chopped dill. Serve the soup with halved or cubed hard-boiled eggs.

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