Beet Soup


Yield: 2 Quart


Work: 15 Minutes


Total: 1.25 Hours


How to

  • Gather Ingredients and Tools, then prep Ingredients as indicated.

  • In a large Pot, combine Beets, Carrots, Onion, and Stock, then bring to a boil and reduce to a simmer. Cook for 30 minutes.

  • Add Cabbage and cover, then cook for roughly 30 minutes, until Cabbage is tender.

  • Season with Salt to desired flavor.  


  • Add Potatoes or other Vegetables you have or prefer.

  • Add Honey or Apple Butter to sweeten.

  • Add Red Wine Vinegar for some acidity.

  • Add Yogurt to individual portions.


  • 2 Medium Beets, peeled and shredded

  • 1 Medium Cabbage, shredded

  • 4 Medium Carrots, peeled and shredded

  • 1 Medium Onion, chopped

  • 4 Cups Anything Stock

  • 1 Tbsp Salt


  • Knife

  • Cutting Board

  • Peeler

  • Measuring Cup

  • Box Grater or Cuisinart with shredder attachment

  • Measuring Spoons

  • Pot with Lid

  • Spoon

  • Airtight Container


  • Airtight Container for at least 5 days in the Fridge.