This traditional Ukrainian soup is perfect almost anytime of year. When we were kids, our Mom used to serve it cold with a big dollop of sour cream and chopped fresh dill.  It was a favorite for lunch, but I often had it for breakfast too. This is such a beautiful, healthy, satisfying soup and it comes together really quickly. Serve it hot or cold with crusty rye bread and dill butter.


  • 1 T extra virgin olive oil
  • 1 T unsalted butter
  • 1 large onion, chopped
  • 1 quart of beef bone broth (for a non-traditional, but vegetarian version, you can use vegetable stock)
  • 1 large russet potato, peeled and grated (hold in cold water until ready to cook to keep from browning)
  • 3 large RED beets, washed, peeled, half grated, half in cut in small cubes
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 2 tsp red wine vinegar
  • 1/2 C full-fat yogurt or sour cream (we love Nancy’s)
  • 1/2 C chopped organic fresh dill
  • 1/4 C chopped organic parsley (optional)

In a medium stock pot on medium heat, add oil, butter and onion and cook for about 5 minutes.  Add in beef broth and increase heat to medium high. Drain grated potato and add to broth. Bring to a boil and add beets – both grated and cubes, salt, pepper and vinegar. Reduce heat to a simmer, cover and cook for about 15 minutes. The soup will become a deep dark red color and all the vegetables soft, with just a bit of a bite.  To serve, ladle into big bowls, garnish with sour cream and dill and extra pepper if so desired.  My husband likes a little hot sauce with his, as well.  Serve with artisan rye bread and dill butter.

Cook’s Notes:

Dill butter can be simply made by adding 2 tablespoons finely chopped fresh dill to one cup of softened butter. A little squeeze of lemon and a dash of salt, blend together with a fork until well incorporated and it’s perfect for rye bread accompanying this soup. Will keep in fridge for up to two weeks.  Easy to freeze too!