Hairy Bikers Beetroot Soup Recipe

This silky smooth Hairy Bikers Beetroot Soup Recipe is made with fresh beetroot, potatoes for body, and a sharp kick of horseradish, ready in under an hour. The hero moment comes right at the end when you stir in the grated horseradish, instantly cutting through the earthy sweetness with a fiery brightness. I love how this dish balances the deep, rich flavours of root vegetables with a light, creamy finish.

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The Secret To Getting It Right

What I learned making this soup is that beetroot needs a bold partner to stop it from tasting too muddy or overly sweet. The Hairy Bikers solve this brillianty by using horseradish. It acts almost like lemon juice would in other soups, providing an acidic, spicy counterpoint that wakes up the entire palate.

Another surprise was the texture; using potato instead of cream to thicken the base keeps it light but velvety. It’s a classic Hairy Dieters trick—getting that luxurious mouthfeel without loading up on double cream, making it perfect for a healthy midweek lunch that feels indulgent.

Hairy Bikers Beetroot Soup Recipe Ingredients

• 500g raw beetroot: Peeled and cut into 2cm cubes.
• 2 medium potatoes (approx. 350g): Peeling and dicing these helps thicken the soup naturally.
• 1 large onion: Finely chopped.
• 2 garlic cloves: Finely chopped or crushed.
• 1 tbsp olive oil: For sautéing the base vegetables.
• 1.5 litres vegetable stock: A good quality bouillon powder or stock pot works well.
• 1 tbsp fresh horseradish: Grated (or use 2 tsp from a jar if fresh isn’t available).
• Salt and black pepper: To taste.

To Serve:

• 4 tbsp half-fat crème fraîche: Or low-fat natural yoghurt.
• Small bunch of fresh dill: Chopped.

How To Make Hairy Bikers Beetroot Soup Recipe

1. Sauté the Aromatics: Heat the olive oil in a large saucepan or stockpot over a medium heat. Add the chopped onion and cook gently for 5–8 minutes until it is soft and translucent but not browned. Stir in the garlic and cook for another minute until fragrant.
2. Simmer the Vegetables: Add the cubed beetroot and potatoes to the pan. Pour in the hot vegetable stock and bring the mixture to a boil. Reduce the heat to a simmer, cover loosely with a lid, and cook for 30–40 minutes, or until the beetroot is completely tender when tested with a knife.
3. Blend Until Smooth: Remove the pan from the heat. Carefully blend the soup using a stick blender until it is silky and smooth. If you are using a jug blender, let the soup cool slightly before blending in batches to avoid pressure build-up.
4. Season and Finish: Stir in the grated horseradish. Taste the soup and season generously with salt and freshly ground black pepper. The horseradish should add a subtle heat; add a little more if you like a stronger kick.

Recipe Tips

• Wear gloves: Raw beetroot stains everything it touches, including your hands. Wear rubber gloves when peeling and chopping to avoid pink fingers for days.
• Check the potato type: A floury potato (like Maris Piper) breaks down better for soups, creating a smoother texture than waxy varieties.
• Fresh vs. Jarred: Fresh horseradish root has a punchy, clean heat that is superior, but creamed horseradish from a jar is a perfectly acceptable substitute—just taste as you go, as it can be vinegar-heavy.
• Don’t boil the cream: If you stir crème fraîche directly into the pot, do not let it boil vigorously afterwards, or it may split. It is better to swirl it on top when serving.

What To Serve With Beetroot Soup

A slice of dark rye bread or toasted sourdough is excellent for dipping, as the slight sourness compliments the sweet earthiness of the soup. For a traditional touch, a shot of ice-cold vodka on the side pairs wonderfully with the Polish-inspired flavours. If you want a lighter meal, a crisp green salad with a mustard vinaigrette helps cleanse the palate between spoonfuls.

How To Store

This soup stores beautifully and often tastes better the next day as the flavours meld. Keep it in an airtight container in the fridge for up to 4 days. It freezes well for up to 3 months; just defrost thoroughly and reheat gently on the stove, adding a splash of water if it has thickened too much.

FAQs

Can I roast the vegetables instead of boiling them?
Yes, roasting the beetroot and onions at 200°C for 45 minutes before adding them to the stock will intensify their sweetness. This adds a deeper, caramelised flavour but takes a bit more time.

Is this recipe suitable for vegans?
The soup base itself is vegan if you use vegetable stock. Simply swap the dairy crème fraîche topping for a plant-based yoghurt or coconut cream to keep the entire dish vegan-friendly.

Why is my soup brown instead of purple?
Oxidation can sometimes dull the colour, but usually, this happens if the beetroot wasn’t peeled deeply enough or if too many brown skins from onions were included. Adding a tiny squeeze of lemon juice at the end can help restore the vibrant pink hue.

Nutrition

• Calories: 145 kcal
• Total Fat: 5g
• Saturated Fat: 2g
• Cholesterol: 5mg
• Sodium: 650mg
• Total Carbohydrate: 22g
• Protein: 4g

Try More Recipes:

• Hairy Bikers Bakewell Tart Recipe
• Hairy Bikers Chestnut and Mushroom Pie Recipe
• Hairy Bikers Steak and Guinness Pie Recipe