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!
bouillon
Ingredients
BROTH
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
DILL DIP
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
GARNISHES
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.
