German Red Beet Soup – Authentic German Recipe

The German red beet soup is a dish for anyone who loves red beets. This recipe is authentic German. Why red beets? Red beets are very healthy. They contain a lot of Vitamin C, that’s why it used to be a typical winter vegetable in Germany, like cabbage. But you can red beets throughout the year now. They also contain Betaine which is vital for a good cardiovascular health. Red beets can be canned and/or pickled as well. Fall is close and now you can get red beets on any farmers market. Try this soup, you will love it! Happy Cooking!

Ingredients German Red Beet Soup

4 red beets, about 1kg, preferably organic
300 g Speck (German bacon) or cooked ham, cut in cubes
2 onions
1 1/2 liter vegetable broth (use instant broth) – How to make Vegetable Broth –
1 cup sour cream
1 tbsp marjoram, thyme
salt, pepper to taste
some lemon juice
sour cream, dill (optional)
potatoes (optional)

Cooking Instructions German Red Beet Soup

– Wash red beet and cook them until semi soft; then peel them and grate roughly (wear gloves otherwise your hands will be stained pink to red!)
– Cut bacon in small cubes, chip onions and saute them in some butter or clarified butter until transparent.
– Add broth, then red beets. Add some more water if needed, depending how thick the soup should be. Let it simmer for 5 minutes.
– If you use fresh herbs, chop them fine, add all spices to soup, the sour cream and at the end some lemon juice (not too much, the soup should not be sour, lemon juice inhibits that the sour cream is coagulating). – — Place some sour cream dots on top after having served the soup in bowls or plates, and decorate with fresh dill.

You can serve the soup with boiled potatoes (peel potatoes, cut in half or quarters, boil them in water with a dash of salt).