A Russian starter dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h

Organic sourcing

Beetroots and carrots are root vegetables with often modest pesticide residues, but organic versions can taste sweeter. Leafy herbs like dill can have higher residues — opting for organic is beneficial here.

Ingredients

• 500 g beetroots
• 1 onion
• 2 carrots
• 2 potatoes
• 1.5 L vegetable stock (preferably homemade)
• 2 tbsp extra-virgin olive oil
• 2 tbsp tomato paste
• 2 cloves garlic
• 1 tbsp lemon juice
• to taste salt
• to taste black pepper
• 2 tbsp fresh dill
• 4 tbsp sour cream

Method

1. Peel and grate the beetroots and carrots. Dice the onion and potatoes.
2. Heat extra-virgin olive oil in a large pot over medium heat. Add the onion and sauté until translucent.
3. Add the grated beetroots and carrots to the pot and cook for about 5 minutes, stirring occasionally.
4. Stir in the tomato paste and cook for another 2 minutes.
5. Add the vegetable stock and potatoes, and bring the mixture to a boil.
6. Reduce the heat to a simmer. Cover and cook for about 30 minutes until the vegetables are tender.
7. Crush the garlic and add it to the pot with lemon juice, salt, and pepper. Stir well.
8. Remove the pot from heat and let the soup cool slightly. Stir in the chopped dill before serving.
9. Serve hot with a dollop of sour cream on each bowl.

Notes

• For a vegan option, omit the sour cream or use a plant-based alternative.
• This soup can be made ahead and reheated; flavors improve next day.
• Pairs well with rye bread or a simple green salad.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Russian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.