Today is a cold autumn day. The wind is howling and the leaves started to fall. I really wanted to make a hot, flavorful soup to warm me up from inside out and enjoy it while I watch a good, old movie. I decided to make this lovely, ruby-colored beetroot soup.
This recipe is similar to the Ukrainian borscht but it is vegan; it does not contain any beef broth.
Enjoy this wonderful beet borscht, perfect for a cold weather day.
P.S. Check out this Recipe Guessing Game on Knapkins.com !
P.S. Check out this Recipe Guessing Game on Knapkins.com !
Ingredients:
1 beetroot, chopped in small cubes
1 big carrot, grated
2 onions, diced
1/2 cup celery root, chopped in small cubes (or grated, as you wish)
1 tbsp unrefined sunflower oil
3 tbsp vinegar
1/2 cup chopped celery leaves (or lovage leaves)
sea salt, to taste
1/3 tsp ground pepper
chopped parsley, for garnish
Directions:
Heat oil in a large pot.
Add diced onions and sauté for 5 minutes, until golden.
Add water, to fill 2 thirds of the pot.
Add chopped beetroot, celery root, grated carrot , salt and pepper.
Boil for 30 minutes.
Add vinegar and chopped celery leaves.
Garnish with parsley and serve hot!
2 comments:
Hi Foodie, Your Vegan Beetroot Borscht recipe has been selected to be featured in a Recipe Guessing Game. Please share the following link with your friends and fans. To play, go here: http://knapkins.com/guess_games/296?source=blog Congrats again!! :)
Thank you so much Christine!
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