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Beet Green and Bulgur Soup with Poached Eggs

Scott Phillips

Servings: 4

This rustic soup is made with just a few ingredients, but don’t let its simplicity fool you: It’s full-flavored and remarkably comforting. It’s also perfect for a weeknight. Bulgur, which is simply wheat kernels that have been steamed, dried, and crushed, cooks about as quickly as rice. Be sure to use a pot that’s at least 10 inches wide; otherwise, the poached eggs will sink deep into the soup and you’ll have a hard time telling when they’re done.


  • 2 Tbs. extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 4 medium cloves garlic, minced
  • 2 quarts lower-salt chicken or vegetable broth
  • 8 cups lightly packed stemmed beet greens, cut into 1-inch pieces
  • 3/4 cup whole-grain, quick-cooking bulgur (such as Bob’s Red Mill)
  • Kosher salt and freshly ground black pepper
  • 4 large eggs
  • 1/2 cup freshly grated Parmigiano-Reggiano

Nutritional Information

  • Calories (kcal) : 370
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 195
  • Sodium (mg): 660
  • Carbohydrates (g): 33
  • Fiber (g): 7
  • Protein (g): 25


  • Heat the olive oil in a large pot that’s about 10 inches wide over medium heat. Add the onion and cook, stirring often until golden-brown, about 10 minutes. Stir in the garlic and cook for 1 minute. Add the broth, raise the heat to medium high, and bring to a simmer. Stir in the beet greens and bulgur. Cover and simmer vigorously, adjusting the heat as needed, until the greens and bulgur are tender, about 24 minutes. Season to taste with salt and pepper.
  • Adjust the heat as needed to achieve a gentle simmer. Crack one of the eggs into a small bowl and pour it onto the soup near the edge of the pot. Repeat with the remaining eggs, positioning them around the perimeter of the pot. Spoon hot broth over the eggs and cook until the whites are set but the yolks are still soft, about 3 minutes.
  • Carefully ladle the soup and eggs into bowls. Sprinkle with the Parmigiano and serve.


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Reviews (4 reviews)

  • arisonn | 05/24/2019

    This soup is delicious. The flavors work so well together. Sometimes I substitute other greens when I can't find beet tops, but the beet tops absolutely make it. This recipe is a favorite with many hard to please people that I cook for.

  • lonepeakkitchen | 12/22/2012

    I love this recipe. I have made it three or four times and tried a few different things, but I consistently add more broth by at least an extra cup otherwise it is very thick. Other great additions are mushrooms with a splash of soy and sirracha or other hot sauce. I have also used spinach and sorrel as a substitute for beet greens. For gluten free folks, wild rice would be a great substitute for the bulgur.

  • germangirlheidi | 12/08/2012

    This was an absolutely satisfying, delicious soup. I like thick soups, so would not be tempted to add more stock. I did use my own vegetable stock, which I'm sure contributed to the great flavor. I still can't figure out how onions, garlic, salt, and pepper made such a flavorful soup! YUM! This will be made again!

  • cinreth | 09/16/2011

    Great flavor, definitely comfort food and healthy! The only thing I'd add is more broth as the bulgar made it cloudy and thicker. We didn't mind it, but I think I'd like more broth.

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