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beetroot sour soup with ladle

Beetroot sour soup

A refreshing sour soup, rich in vegetables and flavour, which will paint your hot summer days in a vibrant shade of pink

Course Main Course
Cuisine Eastern Europe
Keyword beetroot, plant based, soup, sour soup, vegan, vegetables
Prep Time 15 minutes
Cook Time 35 minutes
Servings 8 servings

Ingredients

  • 4 small-medium sized new potatoes washed really well
  • 3 carrots
  • 2 beetroots with leaves
  • 2 handfuls of frozen spinach
  • 1 parsnip
  • 1 zuchinni
  • 50 g red lentil
  • 1 tbsp sunflower oil
  • 1 tsp salt
  • 2 tomatoes
  • 1 can tomato cubes in tomato sauce
  • 1 bunch of parsley leaves
  • 1 small lemon
  • ½ tsp black pepper

Instructions

  1. Cut the potatoes and zucchini in medium-sized pieces and add them to a 5L pot.

  2. Cut the carrots, parsnip, beetroot in smaller pieces and add them to the pot.

  3. Cut the beetroot leaves in thin strips and add them to the pot, with some frozen spinach and the red lentils.

  4. Add enough boiling water to cover all the vegetables, along with the tablespoon of oil and the teaspoon of salt and let it boil over medium fire for 25-30 minutes.

  5. All the vegetables should be cooked by now. Add the tomatoes and canned tomatoes, the ground pepper and the chopped parsley and let it cook for maximum 5 minutes.

  6. Take it from the stove and add the juice of a small lemon. The soup is delicious warm, but it reaches its deliciousness peak when it is cold, straight from the fridge