Moldovan Beet Soup

March 16, 2025 · 4 min read
Moldovan Beet Soup

Dear friends,
Our second video features more of a vegetarian recipe. We initially selected it as a summer recipe, but as we're trying to sync the s1 release schedule with Lent (to our best ability), we thought it would be perfect to present it now. It's a light, refreshing, tasty, and healthy dish.

Now let's see the recipe.

Ingredients

  • 2 medium red beets (whole and raw)
  • 800g canned red beans (to save preparation time)
  • 1 carrot
  • 1 onion
  • 4 potatoes
  • 1 celery root (approximately 200g)
  • Fresh parsley
  • Extra virgin olive oil
  • Salt, pepper, thyme
  • Lemon juice
  • Yogurt (regular, sour cream, or vegan made from soy/coconut)
  • Corn or rice wafers (for serving)

Additional notes:

  • The soup is excellent even without yogurt for those who prefer it that way
  • For those fasting, regular yogurt can be replaced with a vegan alternative

Note: This is a "light" dish that can be served cold as well, making it perfect for warm days.

Preparation

  • First, boil the beets in a pot with their skin on for more intense flavor (about 15-20 minutes).

  • While the beets are boiling, start preparing the vegetables.

  • Begin by finely chopping the onion and carrot.

  • Next, cube the potatoes and celery root to make them look nice in the bowl.

  • For the parsley, only use the leaves. If you don't want to waste the stems, you can plant them in a pot to have fresh parsley at home all the time!

  • Once the beets have cooked, set them aside to cool.

  • Take a large pot (you'll see why the size matters) and place it on medium-low heat.

  • Add 2 tablespoons of extra virgin olive oil and sauté the onion and carrot for 2-3 minutes.

  • Add the cubed potatoes and celery root to the pot.

  • Meanwhile, peel the cooled beets (the skin comes off easily after boiling).

  • Grate the beets using the large side of a grater.

  • In a smaller pot, heat 2 tablespoons of oil and sauté the grated beets for 2-3 minutes to enhance their flavor and color, stirring occasionally.

  • Add 2 liters of hot water to the large pot with vegetables (I recommend heating it in a kettle beforehand).

  • Cover partially, allowing steam to escape, and increase the heat.

  • Now add the red beans to the soup (I use the liquid from the can too, as it has good flavor).

  • Season with salt, pepper, thyme, and lemon juice.

  • Add the sautéed beets to the soup and stir regularly.

  • Finally, turn off the heat and add the fresh parsley, mixing well.

  • Let the soup cool for 1-2 hours before serving.

  • Serve with a dollop of yogurt and corn or rice wafers on the side.

Thoughts

Thanks Alina for sharing this delicious recipe with us!

This recipe holds a special place in our collection. The vibrant color of the beetroot creates not just a visual feast but also packs the soup with nutrients. I love how the tanginess of the lemon juice balances with the earthiness of the beets and beans.

Between us, my work counter is amazing because it has a rolling tray underneath where I can put the cut vegetables directly. Don't say I didn't brag about it!

What makes this soup versatile is that it works wonderfully both hot and cold. During fasting periods, it's a satisfying meal that doesn't make you feel like you're missing out on anything. And if you're not fasting, the yogurt adds a creamy dimension that elevates the whole experience.

I hope you enjoy making and tasting this Moldovan beet soup as much as we did sharing it with you. Let us know how yours turns out!

Until next time, keep cooking with love!

Love,
Yannis