Red Beet Soup
A hearty and vibrant red beet soup with tender lamb, aromatic spices, and fresh beets, perfect for comforting meals and rich in flavors suited for family dinners.
Ingredients
- 1 lb. lamb shanks or neck bones ⓘ
- 3 to 4 medium onions, diced
- 1 Tbsp. oil (vegetable or olive) ⓘ
- 5 to 7 black peppercorns ⓘ
- 5 to 7 whole allspice ⓘ
- 1/4 to 1/2 tsp. dried thyme leaves ⓘ
- 1/4 to 1/2 tsp. salt
- 1 large bay leaf or 2 small ⓘ
- 4 to 6 qt. water ⓘ
- 5 to 6 medium red beets with leaves
- 1 medium lemon ⓘ
- 1 to 2 Tbsp. butter ⓘ
Instructions
- Brown the lamb shanks or neck bones in a large pot with the oil.
- Turn the meat over and add the diced onions.
- Lower the heat and cook until the onions soften, about 10 minutes.
- Add salt, black peppercorns, allspice, and dried thyme leaves.
- Cover with water and bring to a boil.
- Lower the heat and simmer uncovered until the meat is tender, about 1 1/2 hours.
- Wash the beets thoroughly.
- Peel the beets and cut the roots, then add them to the soup.
- Clean the beet leaves and stems, discarding tough or damaged leaves.
- Cut the stems into 1-inch pieces.
- When the beets are almost tender, add the stems to the soup.
- Continue cooking until the beets and stems are tender and the meat is falling off the bones.
- Squeeze the lemon and add the juice to the soup.
- Stir in 1 to 2 tablespoons of butter before serving.
Tips & Substitutions
For a richer flavor, consider using bone marrow or adding a splash of red wine while simmering. If you prefer a vegetarian version, substitute the lamb with mushrooms or omit it entirely, adding extra vegetables instead. Fresh herbs like dill or parsley can enhance the flavor at the end. You can also use canned beets for a quicker preparation, but fresh beets provide a better texture.
Serving Suggestions
Serve the red beet soup hot, garnished with a dollop of sour cream or yogurt for added creaminess. Crusty bread or a slice of Yogurt Wheat Bread pairs beautifully with this dish, helping to soak up the flavorful broth. A side of Spinach Italienne can complement the meal nicely, making it a hearty and nourishing option.
Storage & Reheating
Leftover red beet soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over low heat until heated through, adding a splash of water if it thickens too much. For longer storage, freeze the soup for up to 3 months; thaw it in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Red Beet Soup contains roughly 1423 calories, with 12g protein, 95g carbohydrates, and 125g fat. It is an excellent source of vitamin C (249% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (106% of the Daily Value). Note that it is relatively high in sodium, at 1812mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of meat for this soup?
Yes, while lamb shanks or neck bones give a rich flavor, you can use beef shanks or even chicken for a lighter option. Just adjust the cooking time accordingly, as chicken will cook faster than lamb.
How do I know when the beets are done cooking?
Beets are done when they are fork-tender, which typically takes about 30-40 minutes after adding them to the soup. You can test doneness by piercing them with a fork; they should slide off easily.
What can I add to enhance the soup's flavor?
Consider adding a splash of balsamic vinegar or a pinch of sugar to balance the earthiness of the beets. Fresh herbs like dill or thyme can also elevate the flavor profile, adding a fresh and aromatic element to the soup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).