Beetroot Soup with Tender Beef

A deeply comforting, slow-simmered beetroot soup built on a rich homemade beef broth and colourful vegetables.

You know those recipes that feel like they’ve lived a whole life before they ever reach the table? This one carries that kind of warmth. It starts with a slow, steady simmer — the kind that fills the house with the smell of something good coming. While the broth bubbles away, the colours start to build: deep beetroot, bright carrots, soft onions. Little pieces of everyday magic. And when everything finally comes together, it’s not just soup anymore — it’s comfort, it’s memory, it’s the kind of bowl you hold with both hands. The tender beef at the bottom, the earthy sweetness of beetroot, the warmth of dill… it’s a quiet moment of peace that tastes like home. One of those meals that seems simple, but somehow stays with you long after the last spoonful.

Ingredients:

For the broth:
• 1 beef shoulder with bone
• 3 bay leaves
• 2.5 L water

Vegetables & aromatics:
• 1 small beetroot
• 3 medium potatoes
• 1 carrot
• ½ red bell pepper
• 2 small yellow onions
• 2 tbsp neutral oil
• 1 tbsp fresh dill, chopped
• 1 tsp tomato paste
• Salt, to taste

Method:

Add the beef, bay leaves and water to a large pot.
Bring to a boil, then simmer 1.5–2 hours until the broth is rich and the meat is tender.

Peel the potatoes, carrot and beetroot.
Cut potatoes and carrot into bite-sized pieces.
Chop the onions and grate the beetroot.

Heat oil in a pan over medium heat.
Add carrot, onions and bell pepper; fry until they start to turn golden.

Once the broth is ready, add potatoes, grated beetroot, fried vegetables, dill, tomato paste and salt.
Simmer 20–30 minutes, until the potatoes are tender.

Cut the cooked beef into bite-sized pieces and place into serving bowls.
Ladle the hot beetroot soup over the meat.
Serve immediately.