Soup Recipe: Ukrainian Beet Stew

Beets& natural sweetness make this veggie soup kid-friendly.
By Erica Clark
Feb 11, 2015

Feb 11, 2015

Serves 4 to 6


  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 Tbsp tomato paste
  • 2 cups beef broth
  • 1 large russet potato, peeled and chopped
  • 8 oz peeled, cooked beets, chopped (look for the vacuum-sealed packs in the produce aisle)
  • 1 Tbsp red-wine vinegar
  • 1 Tbsp honey
  • Salt and pepper
  • Sour cream, for topping
  • Fresh dill, for topping


1. Heat olive oil in a large pot over medium-high. Add onion and garlic and cook, stirring, until onion begins to soften, about 4 minutes. Stir in tomato paste, then add broth and bring mixture to a boil. Add potato chunks.

2. Reduce heat to a simmer and cook until potatoes are tender, about 8 minutes. Add beets, vinegar, and honey; cook for 2 minutes. Season with salt and pepper to taste.

3. Transfer mixture to a blender. Using a kitchen towel to hold down the top, puree stew until smooth. Divide among bowls and serve with sour cream and fresh dill.

Tip: Pair with pierogies.

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Photo Credit: Christina Holmes

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