Gluten Free Main Dishes Recipes Soups

Ukrainian-style Beetroot Soup

March 1, 2022

The solidarity of coming together through food as a response to catastrophic tragedy is being beamed around the world via #cookforukraine A bowl of soup seemed best. This recipe is an adaptation from Mamushka: Recipes from Ukraine and beyond by Olia Hercules via the SBS website. @oliahercules is a Ukrainian food writer valiantly sharing unfolding stories and news. Follow, support and cook. I only wish there was a transport mechanism to send this delicious and nourishing soup to where it’s really needed.


(Serves 4 – 6)

2 tbsp rice bran or vegetable oil

1 sml red onion, diced

1 medium carrot, peeled and diced

½ tsp salt

1 tbsp tomato paste

1 x 400 g tin diced tomatoes

1 red capsicum, diced

1 litre rich chicken or pork stock

2 bay leaves

200 g beetroot, peeled and cut into matchsticks

200 g potato, diced

¼ white cabbage, shredded

1 x 400 g tin red kidney beans, drained and rinsed

Sour cream, to serve

Fresh dill, roughly chopped to serve


  1. Heat the oil in a small to medium stock pot.
  2. Gently fry the onion and carrot with the salt until golden and the carrot is starting to soften.
  3. Stir through the tomato paste and continue to fry until caramelising.
  4. Add the tinned tomatoes, red capsicum, stock, bay leaves, beetroot, potato and cabbage to the pot and bring to a simmer.
  5. Gently simmer for 30 – 40 minutes before stirring through the red kidney beans. Simmer a further 10 minutes.
  6. Season to taste before serving with a dollop of sour cream, fresh dill and freshly cracked pepper.

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