Slow-Simmered Beet and Potato Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Earthy beets and potatoes simmered with fresh herbs for a deeply comforting winter soup. This russian-inspired soups (vegetarian) ready in about 80 minutes pairs large, finely chopped onion, diced into 1/2-inch cubes carrots, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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

• 2 medium, peeled and diced into 1/2-inch cubes beets
• 2 medium, peeled and diced into 1/2-inch cubes potatoes
• 1 large, finely chopped onion
• 3, diced into 1/2-inch cubes carrots
• 3 cloves, minced garlic
• 4 cups vegetable broth
• 1 bay leaf
• 1 teaspoon dried dill
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons sour cream
• 2 tablespoons fresh dill

Instructions

1. Step 1: In a large pot, combine 2 medium peeled and diced beets, 2 medium peeled and diced potatoes, 1 large finely chopped onion, 3 diced carrots, and 3 minced garlic cloves. Add 4 cups vegetable broth, 1 bay leaf, 1 teaspoon dried dill, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a gentle simmer over medium heat and cook for 45 minutes, stirring occasionally, until vegetables are very tender.
2. Step 2: Remove the bay leaf and use an immersion blender to puree the soup until smooth, or transfer in batches to a regular blender (carefully with hot liquid).
3. Step 3: Stir in 2 tablespoons sour cream and 2 tablespoons fresh dill just before serving, adjusting salt and pepper to taste.