7 30 119
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Health Highlights


4 beet(s) Beets, raw (steamed cubed, 1/2-inch cubes)
2 tbsp Extra virgin olive oil
1 potato Potato (peeled, diced)
1/2 tsp Salt and pepper (to taste)
2 cup Water, filtered
2 tsp Apple cider vinegar
1 medium Yellow onion (chopped)


1. Trim roots off beets (if any) and peel the skin with a vegetable peeler. Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices. Place beets in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes.

2. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 4 minutes. Add broth, diced potato, salt and pepper; bring to a boil. Reduce heat to a simmer, cover and cook until the potato is just tender - about 8 minutes.

3. Add beets and vinegar; return to a boil. Cover and continue cooking until the broth is deep red and the potato is very soft, 2 to 3 minutes more.

4. Combine sour cream and horseradish (optional) in a small bowl. Serve the soup with a dollop of the horseradish sour cream and a sprinkle of parsley (optional).




are a great source of fiber, folate and vitamin C!

Nutrition Facts

Per Portion

Calories 119
Calories from fat 63
Calories from saturated fat 8.9
Total Fat 7.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 5.0 g
Cholesterol 0
Sodium 228 mg
Potassium 435 mg
Total Carbohydrate 13.5 g
Dietary Fiber 3.6 g
Sugars 6.8 g
Protein 2.2 g

Dietary servings

Per Portion

Vegetables 1.8

Energy sources


Meal Type(s)