For all my beetroot lover fans. Russian Borscht inspired soup, vegan version.

I just love it!
Check it out & leave a comment! 

  1. Chop beetroot, carrots & zucchini into small cubes
  2. Finely chop onions & garlic
  3. Pan fry onions with some olive oil, when slightly glanced – add garlic and sauté
  4. Put onions away and use same pan with some oil to roast carrots
  5. After some minutes add beetroot cubes and roast
  6. Bring veggie stock to boil and add beetroot, carrots & onions
  7. Let it simmer for 15 minutes until carrots and beetroot are cooked
  8. Slightly season with pepper & salt as desired
  9. Serve with creme fraiche and some chopped chive
  • 200g beetroot
  • 200g carrots
  • 1 zucchini
  • 2 small onions
  • 2 garlic cloves
  • salt & pepper
  • 750ml veggie stock
  • olive oil
  • 4 tsp Creme Fraiche
  • chopped chive

Serves 4 person

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