food 4 tots

Beetroot soup (甜菜根汤)



Source: Adapted and modified from  Noobcook

Serve: 4-5

300g pork ribs (or pork loin)
1200 ml water
1 beetroot – skin removed and diced
1 carrot (small) – diced
1 celery – diced
1 onion – cut into rings
2 tomatoes – cut into wedges

-Salt and pepper to taste


  1. Blanch pork ribs in boiling water for a while. Drain and set aside.
  2. Put 1200ml water into a cooking pot and bring to a boil. Add in pork ribs. Bring to a boil and simmer for an hour.
  3. After an hour, add in beetroot, carrot, celery and onion. Simmer for another 1 hour.
  4. Add in tomato wedges in the last 10 minutes.
  5. Adjust seasonings and serve.


  1. Wash and rinse beetroot thoroughly before peeling off its skin. Do not rinse cut beetroots as the colour (and nutrients) will leach out.
  2. If you have time constraint, you can skip step (1) and (2). Add all the ingredients except tomatoes and simmer for 1 hour. Then follow step (4) & (5).


If you like this article, please share:

Pin It!


  1. Anh says:

    Agree on noobook! It’s awesome!

    I am not sure if I am a big fan of beetroot. The only time I eat them is in salad and burger. The soup has such a lovely color, I may try soon!

  2. I love the intense color of this. I’ve never thought of using beets like this!

  3. Criz Lai says:

    Surprisingly your soup turned out to be really red. Mine was just a bit pinkish. I added in a bit of dried baby mussels as well. Very healthy soup 🙂

    I think it’s because of me soaking the beetroot in water for 30min before cooking that got rid of some of the color. 😛

    • food-4tots says:

      Criz Lai: Dried baby mussels? It’s new to me. Yeah, soaking will definitely reduce the intensity of the red colour. Another possible reason is the freshness of the beets. 😉

  4. noobcook says:

    your beetroot soup looks superb. I like that you diced all the ingredients – easier to eat. Thanks for the mention, I’m really touched. I love your blog & photography! =)

  5. tigerfish says:

    Urine turn pink?…:O
    The “beetroot soup” font looks like a soup that dracula may like…;P
    And tomato is a frequent addition to many of my soups lately.
    Shall try beetroot soon.

  6. mycookinghut says:

    I love beetroot but have never used it in making soup!! It’s time to try. 😉

  7. LCOM says:

    I have been seeing beetroot soup lately. Never try it though because I don’t want to be the only one drinking it. Definitely a healthy soup with lots of vegetable.

  8. Love this.,it is really nice! yum yum!

  9. This is my first time to your blog, you have a nice blog and recipes, will visit more often.

  10. mery says:

    I love cooking this soup for my family too..I am glad that my son loves this soup too.

  11. I have never used red beetroot to make a soup…it looks so inviting!

  12. Pei-Lin says:

    LOL! I used to be fed with lots of red beet when I was in the States. I do eat it, but am just not a big fan of it. Still, I’d love to try incorporate it into my cooking/baking.

    I remember seeing this recipe on noobcook’s, too! Gotta agree: She should upgrade her nom de plume to “Advanced Cook.” LOL! I’m especially mesmerized by her glutinous rice-stuffed chicken recipe!

    • food-4tots says:

      Pei-Lin: I had roasted beetroot with balsamic vinegar before but my son still prefers this beetroot soup. Yeah, it’s time for her to do an “upgrading”. LOL!

  13. Yeah, Beetroot, I love it. Usually, I will just juice it with carrot and tomato now I can try a cooked one.
    Thanks for the recipe 🙂

  14. Beetroot soup?! Very interesting. Love the colour though.

  15. Alice says:

    😀 I love those fruit and vegetable in “Purple Red” too… bloody colour but full of nutrient. Beetroot soup is such a nourishing soup! Yes, especially during this “Hot” season!

  16. allie says:

    Never really like beetroot, cos scare of the bloody red colour. Just like red dragon fruit, not my preference too 😛

  17. Something I would love to try. It’s such a summery looking soup. I love your photography!

  18. Beetroot is my fav. food but I’ve ever cooked it in soup. The colour of the soup is very bright and attractive. Love it!

  19. Little Inbox says:

    I love its color, but I don’t like its taste. 🙁

  20. Evelyn says:

    I’m cooking the beetroot soup and it taste wonderful. But I only boiled the soup for an hour.

  21. peanutts says:

    its scorching day!!!!. Thanks for the beetroot recipe I have very limited ideas for beetroots

    • food-4tots says:

      Peanutts: Yes, the weather is really killing but it gets better these few days. This is the only way my son can accept beetroot. He doesn’t like roasted beetroot. 😉

  22. snow says:

    Is it taste some thing like Minstone soup?

  23. Tammy says:

    I’ve boiled beetroot soup with carrots and other stuff too and tasted muddy. does yours taste muddy too? the whole pot ended up in the bin!
    any tips to remove the muddy taste?

    • food-4tots says:

      Tammy: Thanks for sharing your outcome. When I started to cook beetroot, I did encounter this problem. After some experiments, I managed to get rid of this muddy taste by taking the following steps:
      a) Choose beetroot that is unblemished, with firm roots. Small to medium beetroots have the sweetest flavour.
      b) Scrub and rinse the outer layer of beetroot thoroughly (preferably using a toothbrush) before peeling off its skin.
      c) Discard all the roots (including those fine roots if any) that are attached to the beetroot. Only retain the flesh.
      Hope it helps. 😉

  24. estee says:

    i boiled this oftern but we only use beetroot/carrot/red dates. I sweet and yummy too. try it one day…i will try yours as my kids love veg very much.

  25. Tammy says:

    thanks for sharing the tips to remove the muddy taste. the soup tasted so good. will make this more often now.

Leave a comment