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Borscht Fondue

Difficulty Level: Easy
Not Spicy
4-6 persons
La Fondue Bortsch
Vegetarian recipe

Being vegetarian does not mean you have to give up the pleasure of eating well! Think of ways to combine interesting flavours to your fondue to meet nutritional requirements all while feeling satiated.

Our best tip? Start exploring countries with a history of vegetarian culinary traditions to inspire your recipes with wining combinations. Derived from the very popular Eastern European Borscht soup, this colourful fondue is bound to activate your taste buds and win your heart. We recommend making it with beets with leaves. The leaves are edible and truly delicious!

La Fondue Bortsch
  • Ingredients


    • 3 liters of vegetable broth
    • 2 cups of red wine
    • The juice of a 500 ml can of marinated beets
    • ½ an onion, diced
    • 3 garlic cloves, smashed
    • 10 bay leaves
    • 2 teaspoons of anise seeds
    • 3 cloves
    • 2 pinches of sugar
    • Salt and ground pepper to taste


    • 1 cup of 14% sour cream
    • 2 to 3 table spoons of chopped dill
    • 2 teaspoons of honey
    • 10 turns of ground pepper
    • ¼ teaspoon of salt


    • Kale, finely sliced carrots, blanched baby potatoes, clean beetroot leaves, fresh beet slices, marinated beets, Romano beans, small multigrain artisan buns—the only limit is your imagination!
  • Preparation

    • Combine all broth ingredients in a large pot, bring to a boil and reduce by a third.
    • Mix all the ingredients for the dip and set aside in a bowl.
    • Display the garnishes on serving plates.
    • Strain the broth and pour the required quantity into the Fondussimo. Enjoy.

    A few tips

    • Do you have left over garnishes after the meal? Cook them in the broth and refrigerate them. They will be great in a cold salad with the leftover dill dip.
    • Not a vegetarian? This fondue is just as delicious with pork or beef meatballs.