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–+ servings
Vegan beetball soup ciorba de perisoare vegane reteta

Beetball Soup | Vegan “Meatball” Soup

This beetball soup will remind you of the original meatball soup you used to eat! It has the same taste and texture, minus the bad parts of consuming animal products. Vegan and healthy!
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Choose Serving Size 8

Ingredients 

Beetballs:

  • 150 g red lentils
  • 1 beetroot small, fist-size, grated
  • 1 onion diced
  • 3 Tbsps flour I used Schar GF flour, or you can use regular flour as well
  • 4 Tbsps psyllium husks or 2 eggs, beaten
  • 2 tsps thyme
  • ½ tsp ground coriander
  • ½ tsp smoked paprika
  • 1 tsp sweet paprika
  • 2 tsps garlic powder
  • sea salt and ground pepper to taste

Soup:

  • 1 carrot chopped or grated
  • 1 parsnip chopped or grated
  • ¼ celeriac small celeriac, grated
  • 1 onion chopped
  • 4 Tbsps tomato paste
  • 3 tomatoes peeled and chopped
  • 3 L water or more, if the soup seems too rich in veggies
  • 2 cups vinegar from the pickles jar Important! If you use vinegar from pickles, it is sweeter than regular, plain vinegar. If you don’t want to use this, you can also make the soup sour by adding lemon juice or borscht, to taste.
  • sea salt and ground pepper to taste
  • 3 Tbsps lovage celery or parsley leaves, chopped

Instructions

Beetballs:

  • Boil red lentils for 15 minutes. (while the lentils boil, you can make the soup - instructions below)
  • Drain lentils and add them into the food processor and blend until smooth. Do not add any water!
  • Move lentils paste into a large bowl. Add all the other beetballs ingredients and mix. Let the composition sit for 5 minutes.
  • Now the composition should be sticky enough to shape the beetballs. Shape the beetballs and set them aside.
  • You can either steam the beetballs (if you have a steamer) or "steam / bake" them in the oven.
  • Using a steamer:
  • Place the beetballs on the steamers plate. Steam them for 15-20 minutes.
  • Using an oven:
  • Add a small pot filled with water into the preheated oven.
  • Put beetballs on an oven tray covered with baking sheet.
  • Let them steam/bake in the oven for 20 minutes at 200C.

Soup:

  • Add water in a large pot.
  • Add chopped onion, carrot, parsnip, celeriac, tomatoes.
  • Season with salt and pepper.
  • Let them boil for 15 minutes.
  • Add vinegar from the pickles jar and let the soup boil for another 10 minutes.
  • Remove from heat.
  • Add beetballs and chopped herbs.