This Creamy Beetroot Soup with Prunes will win you over with its silky texture, gentle sweetness, and deep ruby-red color.
The roasted beets add richness and depth, while the prunes bring a subtle hint of sweetness that perfectly balances the earthy flavor.
It’s a beautiful, comforting soup — elegant enough for a dinner party and simple enough for a weekday meal.
Ingredients (makes about 6 cups / 1.75 liters of soup)
- 5–6 medium beets (about 1½ pounds / 700 g)
- 2 medium potatoes (about 10 oz / 280 g), peeled and diced
- ½ medium onion, finely chopped
- 1 handful prunes (about ⅓ cup / 50 g), pitted
- 1½ tablespoons unsalted butter
- 3 tablespoons balsamic vinegar
- 2 whole cloves
- ½ teaspoon granulated garlic (or 1 clove fresh garlic, minced)
- ½ teaspoon lemon zest
- Salt – to taste
- Freshly ground black pepper – to taste
- 7 cups (1.75 liters) water or vegetable broth
For serving (optional):
- Smoked cottage cheese, sour cream, or a splash of heavy cream
- Fresh herbs (like dill or parsley), for garnish
Instructions
1. Roast the beets
Preheat your oven to 400°F (200°C).
Wash the beets thoroughly, pat dry, and wrap each one in foil. Place on a baking sheet and roast for about 1 to 1½ hours, depending on size, until tender when pierced with a knife.
Let cool slightly, then peel and cut into cubes.
2. Sauté the onion
In a large soup pot, melt the butter over medium heat.
Add the chopped onion and cook for 3–5 minutes, stirring occasionally, until soft and translucent.
3. Add the potatoes
Add the diced potatoes and cook for another 3 minutes, stirring to coat them in the butter and onion mixture.
4. Simmer the soup base
Pour in the water (or broth) and bring to a boil.
Reduce the heat to medium-low and simmer for 5 minutes.
Add the prunes and cloves, then continue cooking for another 15 minutes, until the potatoes are tender.
5. Add the roasted beets
Add the roasted beet cubes to the pot along with the balsamic vinegar, lemon zest, and garlic.
Season with salt and freshly ground black pepper to taste.
Simmer for another 5 minutes to let the flavors combine.
6. Blend until smooth
Remove the cloves, then blend the soup using an immersion blender (or in batches in a regular blender) until smooth and creamy.
Taste and adjust seasoning — add more vinegar or salt if you like a brighter flavor.
🍽️ To serve
Ladle the hot soup into bowls.
Top with a dollop of smoked cottage cheese, a swirl of cream or sour cream, and a sprinkle of fresh herbs.
Serve with crusty bread for a cozy, satisfying meal.
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