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🥣 Provencal Beet Borscht

280 kcal · 45 min · 4 servings

Ingredients

• 300 g Beets, cooked and grated
• 150 g Onions, diced
• 2 Zehen Garlic, minced
• 2 EL Tomato paste
• 1 Liter Vegetable broth
• 30 ml Lemon juice
• 15 ml Olive oil
• 1 TL Fennel seeds, ground
• 20 g Fresh dill sprigs
• 4 EL Plain yogurt (for serving)
• 1 Prise Salt
• 1 Prise Pepper

Instructions

1. 1. Heat the olive oil in a pot. Sauté the onions for 5 minutes until translucent.
2. 2. Add the garlic, tomato paste, and ground fennel seeds. Stir for 1 minute until fragrant.
3. 3. Pour in the vegetable broth and lemon juice. Bring to a boil.
4. 4. Stir in the grated beets. Simmer the soup for 10 minutes to meld the flavors.
5. 5. Season with salt and pepper. Remove the pot from the heat.
6. 6. Serve the soup in bowls. Garnish with fresh dill and a dollop of yogurt.

Nutrition per serving

• kcal: 280
• Protein: 12 g · Fett/Fat: 10 g · Carbs: 35 g