Red Beet Soup Recipe

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Red Beet Soup
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  1. Cook beets 30 min or until tender. Keep water (broth).
  2. Peel beets and julienne; return to pot.
  3. Add sugar, salt, lemon juice to taste. Cool.
  4. When ready to serve, add cucumber, scallions and one-half egg to each bowl.
  5. Garnish with a dollop of sour cream, dill and parsley.
  6. NOTE: You can use red wine vinegar instead of lemon juice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 105.51 Kcal (442 kJ)
Calories from fat 37.41 Kcal
% Daily Value*
Total Fat 4.16g 6%
Cholesterol 97.45mg 32%
Sodium 401.04mg 17%
Potassium 459.01mg 10%
Total Carbs 12.34g 4%
Sugars 7.71g 31%
Dietary Fiber 3.33g 13%
Protein 6.19g 12%
Vitamin C 20.4mg 34%
Iron 1.7mg 9%
Calcium 66mg 7%
Amount Per 100 g
Calories 54.71 Kcal (229 kJ)
Calories from fat 19.39 Kcal
% Daily Value*
Total Fat 2.15g 6%
Cholesterol 50.53mg 32%
Sodium 207.94mg 17%
Potassium 238mg 10%
Total Carbs 6.4g 4%
Sugars 4g 31%
Dietary Fiber 1.73g 13%
Protein 3.21g 12%
Vitamin C 10.6mg 34%
Iron 0.9mg 9%
Calcium 34.2mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.8
  • 3

Good Points

  • low fat,
  • saturated fat free

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