Hot Borscht Russian Soup ( Weight Loss After Pregnancy )
by Tarla Dalal
20 Aug 2009
This recipe has been viewed 17982 times
Hot borscht, ample veggies and low-fat hung curds make for a delicious, filling soup. Combine this special soup from Russia with Whole Wheat Bread to make a great evening Snack that’s mild in taste and high in folic acid to prevent anaemia.
Hot Borscht Russian Soup ( Weight Loss After Pregnancy ) recipe - How to make Hot Borscht Russian Soup ( Weight Loss After Pregnancy )
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 tsp olive oil
1/3 cup thinly sliced onions
3/4 cup grated beetroot
1/2 cup thinly sliced potatoes
1/2 cup thickly grated carrot
3/4 cup shredded cabbage
1/2 cup thinly sliced tomatoes
salt and to taste
For The Garnish
2 tbsp low-fat hung curds (chakka dahi)
4 tsp finely chopped celery
Method
- Method
- Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for a minute.
- Add the beetroot, potatoes, carrots, cabbage and tomatoes, mix well and sauté on a medium flame for another 2 minutes.
- Add 3 cups of hot water, mix well and simmer for 5 to 7 minutes.
- Place equal quantities of soup in 4 individual bowls and garnish each bowl with ½ tbsp of curds and 1 tsp of celery. Serve immediately.
Hot Borscht Video by Tarla Dalal
Nutrient values Per serving
Energy
43 calories
Protein
1.2 gm
Carbohydrates
6.6 gm
Fat
1.4 gm
Vitamin C
27.0 mg
Folic acid
11.4 mcg
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