Soups

Beetroot Soup from Georgia

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 150 g beetroot
  • 400 g potato (s)
  • 400 g carrot (s)
  • 0.5 ½ cup rice
  • 1 onion (s)
  • 1 bunch dill
  • 1 bunch parsley
  • 2 stalks coriander green
  • some oil for frying
  • 600 ml water
  • yogurt or sour cream
Beetroot Soup from Georgia
Beetroot Soup from Georgia

Instructions

  1. Peel and chop the potatoes and onions, clean and roughly grate the beetroot and carrots.
  2. Heat some oil in a saucepan and briefly fry the onions with the potatoes. Deglaze with approx. 600 ml of water. Add the carrots and rice, season with salt and simmer for 10 minutes. Then add the beetroot and herbs and simmer until the potatoes and rice are cooked through.
  3. Season to taste with salt and pepper.
  4. Garnish with a little yogurt or sour cream if you like.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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