Ethiopian Beetroot & Besobela Soup

Ethiopian Beetroot & Besobela Soup

You will need
4 medium raw beets
2 medium potatoes
1 large onion
1 large carrot
1 teaspoon chopped garlic
Salt to taste
2 teaspoon beso bela
1 teaspoon mitmita
A little Oil
Water or Stock

Simply start with a large pan with a little oil, you could use butter if you like and add the onions, garlic & mitmita and cook for about 4 mins.

Now add the chopped beets, carrot and potato stir and cook for a further 4 mins.
Add the ground best bela stir in well and cook for 2 mins.

Add cold water or stock if you like, enough to cover the veg by about 2 cm cover bring to the boil then simmer for 20 mins.

Add a touch of salt.
Once the vegetables are super soft it is time to blend.
If the soup is too thick simply add a little more water and blend.


Ethiopian Food – Beetroot & Besobela Soup Recipe Keysir Shorba vegan fasting Amharic English

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