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Rote Beete Suppe

A silky, comforting German beet soup flavored with sweet apple, caraway seeds, and fresh dill. It features a deep magenta color and a balanced, earthy flavor.

55 minEasyServes 4180 cal/serving

GermanSoupStovetop and BlenderVegetarianHigh FiberGluten-FreeNut-FreeEgg-FreeSoy-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

  • 1.5 lbs red beets, peeled, diced
  • 1 tart apple, cored, diced
  • 1 yellow onion, diced
  • 2 tbsp unsalted butter
  • 4 cups vegetable broth
  • 1/2 tsp caraway seeds, crushed
  • 1/2 cup sour cream
  • 2 tbsp fresh dill, chopped

Instructions

  1. 1

    Melt 2 tbsp unsalted butter in a large pot over medium heat.

  2. 2

    Add 1 diced yellow onion and 1 cored, diced tart apple, cooking for 5 minutes until softened.

  3. 3

    Stir in 1.5 lbs peeled, diced red beets and 1/2 tsp crushed caraway seeds, cooking for 2 minutes.

  4. 4

    Pour in 4 cups vegetable broth, bring to a simmer, cover, and cook for 25 minutes until beets are tender.

  5. 5

    Puree the soup using a blender until smooth.

  6. 6

    Stir in 1/2 cup sour cream and garnish with 2 tbsp chopped fresh dill before serving.

Questions

Can I make Rote Beete Suppe dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, 1/2 cup sour cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

How long does Rote Beete Suppe keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Rote Beete Suppe?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

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