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A warm and comforting Eastern-European soup made with golden beets, carrots, spices, and a silky spoonful of sour cream or yogurt.
Earthy, savory, slightly sweet — and even better the next day! 😍
📜 Ingredients
• Golden beets — 3 medium, peeled & grated
• Carrots — 2 large, grated
• Onion — 1, finely chopped
• Garlic — 2 cloves, minced
• Potato — 1, diced
• Olive oil — 2 tbsp
• Ground coriander — ½ tsp
• Caraway seeds — ½ tsp
• Vegetable broth or water — 6 cups
• Apple cider vinegar — 1–2 tbsp
• Salt & black pepper — to taste
• Sour cream or plain yogurt — for serving
• Fresh cilantro or parsley — chopped (optional)
📝 Instructions
1️⃣ Sauté the aromatics
Heat olive oil in a pot. Add onions, garlic, coriander, and caraway seeds. Cook until fragrant.
2️⃣ Add the veggies
Stir in grated golden beets, grated carrots, and diced potato. Cook for 3–4 minutes.
3️⃣ Pour in broth
Add the vegetable broth (or water). Bring to a boil, then reduce heat and simmer 35–45 minutes, until all vegetables are tender.
4️⃣ Season the soup
Add salt, pepper, and apple cider vinegar for brightness. Adjust to taste.
5️⃣ Serve warm
Ladle into bowls and top with:
✨ A big dollop of sour cream or yogurt
✨ Fresh herbs for color
💡 Tips
• This soup tastes even better the next day as the flavors deepen.
• You can add shredded cabbage for a heartier version.
• Use Greek yogurt instead of sour cream for a lighter option.