beet soup WITH ANISEED & LENTILS

I know these moments very well 🙂 It is these moments that stimulate my culinary imagination, and when creativity takes over!

Inspired by the flavor of the Ukrainian borscht in one of the vegan restaurant I have visited recently, I came up with an idea for a soup of my own, building it around Indian spices 🙂

I made my favorite and invaluable turmeric the heart of this soup.

This time I yielded to the temptation and added some cumin and aniseed…Are you curious what came out of it?

Here’s a simple recipe for a vegetable soup:

Preparation:

The soup can be prepared using broth as the soup base or…just boil 2 whole beets in the pot. Then peel and grate them. In a separate pot, prepare the remaining two beets, add the diced potatoes and sliced carrots. Pour the “beet” water over them until the vegetables are covered with it. Cook over low heat for about 25 minutes. In the meantime, simmer the onion, garlic, and leek in the pan greased with clarified butter.

When the 25 minutes are up, throw bay leaves, allspice, a pinch of pepper, turmeric, marjoram, aniseed, and coriander into the pot with vegetables.

Next, add the lentils and the simmered vegetables. Cook for 15 minutes.

Remove the soup from the heat, add a few drops of lemon juice, apple cider vinegar (optional), the grated beets, and season to taste.

It’s ready! The fridge is cleared, the stomach filled and happy 🙂