Layered Russian Beet Soup with Sour Cream Drizzle

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A hearty, layered beet soup that captures the essence of Russian flavors with tender vegetables and a cooling sour cream finish. This Russian-inspired soup recipe (vegetarian), ready in about 55 minutes, pairs beets, carrots, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium, peeled and diced beets
• 2 medium, diced carrots
• 3 medium, diced potatoes
• 1 large, finely chopped onion
• 2 cups shredded cabbage
• 6 cups vegetable broth
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 2 pieces bay leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup for serving sour cream
• 2 tbsp chopped fresh dill

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 large chopped onion and sauté for 5 minutes until translucent.
2. Step 2: Stir in 3 diced medium beets, 2 diced medium carrots, and 2 tbsp tomato paste, cooking for 5 minutes until vegetables are slightly softened and tomato paste is fragrant.
3. Step 3: Add 6 cups vegetable broth, 3 diced medium potatoes, 2 cups shredded cabbage, 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer for 30 minutes until vegetables are tender.
4. Step 4: Remove bay leaves and adjust seasoning if needed. Ladle soup into bowls and top each serving with 2 tbsp chopped fresh dill and a generous dollop of sour cream to swirl in before eating.