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 borscht.

This beetroot borscht recipe is similar to the Ukrainian borscht but it is vegan; it does not contain any beef broth.

Enjoy this wonderful beetroot borscht, perfect for a cold weather day.

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 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!

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Gourmandelle

Blogger at Gourmandelle

Studenta la arhitectura si web designer cu o pasiune pentru nutritie, alimentatie sanatoasa si blogging. | Freelance graphic/web designer and architecture student with a passion for nutrition, healthy eating and blogging.

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