Vegetarian Beetroot Soup with Carrots and Zucchini
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Serve hot, and you can add sour cream or diced ham to taste. I used about 1.5 liters of water for the soup. Enjoy your meal!
Ingredients
- Beetroot - 1 piece
- Carrot - 1 piece
- Courgette - ½ piece
- Salt - to taste
- Khmeli-suneli - ½ teaspoon
- Fresh basil leaves - ½ teaspoon
- Vinegar essence - 1 teaspoon
- Parsley - to taste
Step by Step guide
Step 1
Wash and peel the beetroot, carrot, and zucchini.
Step 2
Cut the beetroot and carrot into cubes about 1 cm in size and bring to a boil.
Step 3
While the beetroot and carrot are boiling in the pot, dice the zucchini. Add the seasoning and vinegar to the soup.
Step 4
When the beetroot and carrot become softer, add the zucchini, which should cook for about 10 minutes (maximum).
Step 5
Add the herbs after you remove the pot from the heat.
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