Beetroot Soup with Pickled Cucumbers
Aromatic, unusual, healthy, and delicious! Beetroot soup with pickled cucumbers can be made with any type of broth. During Lent, try cooking it with water - you’ll get a wonderful, vitamin-rich first course!
Updated : 13 November, 2025
Easy
About 45 min.
Ingredients
2
Potato
1
Beetroot
1
Carrot
1
Onion
2
Pickled cucumbers
1
Tomato
2 tablespoon
Vegetable oil
1
Laurel leaf
1
Garlic
to taste
Greens
to taste
Ground black pepper
to taste
Salt
1.5 liter
Broth
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to cook beetroot soup with pickled cucumbers? Prepare all the necessary ingredients. You can use either pickled or brined cucumbers.
Step 2
Peel the beets, potatoes, carrots, garlic, and onion. Rinse all the vegetables, herbs, and the bay leaf in cold water and pat dry with paper towels.
Step 3
Next, chop all the vegetables. Choose the cutting style you like - cubes, strips, or sticks. I prefer cutting everything into sticks so each ingredient is distinct in the soup. Slice the onion, carrot, and beet into even sticks.
Step 4
Chop the cucumbers in the same way as the other vegetables.
Step 5
Cut the potatoes into thick strips.
Step 6
Bring the broth to a boil on the stove. Add the potatoes, reduce the heat to medium, and cook until tender - about 10-20 minutes, depending on the variety and size of the potatoes.
Step 7
In a skillet, heat a small amount of refined oil. Add the beets, carrots, and onions. Fry over high heat, stirring, until the onion and carrots become golden.
Step 8
Add the pickled cucumbers to the pan. Sauté everything together for about 1 minute.
Step 9
Pour 3-4 tablespoons of cucumber brine (or a bit of broth from the pot) into the pan. Cover and simmer over medium heat for about 15-20 minutes, until all the vegetables are tender.
Step 10
Meanwhile, dice the tomatoes. I usually use cherry tomatoes - their sweetness balances the soup’s flavor. If you prefer, peel them first. Mince or press the garlic.
Step 11
When the potatoes are ready, add the beet mixture and bay leaf to the pot. Season with salt to taste. Turn the heat to high. Once the soup begins to boil, add the tomatoes and garlic. Let it simmer for a few seconds, then remove from heat. Allow the soup to rest for at least 15 minutes.
Step 12
When serving, sprinkle the soup with finely chopped herbs.
Step 13
Offer freshly ground black or allspice pepper for each bowl.
Author note
Share the recipe
