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Slovenian Beetroot Soup with Yogurt (Rdeča Repo Juha)_001

Slovenian Beetroot Soup with Yogurt (Rdeča Repo Juha)

A vibrant and nourishing Slovenian classic, this Beetroot Soup with Yogurt combines the earthy tones of beetroot with the creamy tang of yogurt, creating a comforting and heart-healthy dish perfect for any meal.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner
Cuisine Mediterranean, Slovenian
Servings 4 servings
Calories 150 kcal

Equipment

  • Large pot
  • Cutting board
  • Chef's knife
  • Grater
  • Immersion blender or countertop blender
  • Measuring cups and spoons

Ingredients
  

  • 4 medium-sized beetroots about 1 lb or 450g, peeled and grated
  • 1 large carrot about ¼ lb or 113g, peeled and grated
  • 1 medium onion about ¼ lb or 113g, finely chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste
  • 1 cup plain yogurt
  • 1 tablespoon lemon juice
  • Fresh dill chopped, for garnish
  • 1 bay leaf

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes.
  • Add the minced garlic to the onions and cook for another minute until fragrant.
  • Stir in the grated beetroots and carrot to the pot. Cook for 10 minutes, stirring occasionally.
  • Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 45 minutes, or until the vegetables are tender.
  • Once the vegetables are cooked, remove the bay leaf and use an immersion blender to puree the soup until smooth. Alternatively, cool the soup slightly and blend in batches using a countertop blender.
  • Season the soup with salt and pepper, and then stir in the lemon juice.
  • Before serving, let the soup cool down a bit and then mix in the yogurt until well combined. Heat gently, making sure not to boil the soup to prevent the yogurt from curdling.
  • Serve the soup warm, garnished with a dollop of yogurt and a sprinkle of fresh dill.

Notes

For a vegan version, use a dairy-free yogurt alternative.
Adjust the thickness of the soup to your preference by adding more broth or water if necessary.
The soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Reheat the soup gently to avoid curdling the yogurt.
Keyword Healthy Soup, Mediterranean Soup, Rdeča Repo Juha, Slovenian Beetroot Soup, Yogurt Soup