Hot Borscht Video by Tarla Dalal

Hot Borscht Video by Tarla Dalal

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Borscht is a hearty soup that also looks extremely delicious. Originally from russia, it is known as red borscht because the beetroot used adds a deep red hue to the soup. You could add in all the vegetables you want, and simmer it until it is thick and gives out a wonderful aroma of cooked vegetables, onions, tomatoes and pepper. Serve it bubbling hot with curds and celery as garnish. Borscht tastes absolutely delicious with toasted whole wheat or multi-grain bread.

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Recipe Description for Vegetarian Borscht Soup

Ingredients

Vegetarian Borscht Soup
3/4 cup peeled and grated beetroot
2 tsp olive oil
5 tbsp thinly sliced onions
1/2 cup peeled and thinly sliced potatoes
1/2 cup grated carrot
3/4 cup shredded cabbage
1/2 cup thinly sliced tomatoes
3 1/2 cups vegetable stock
salt and freshly ground to taste
freshly ground black pepper (kalimirch) to taste

For The Garnish
2 tbsp whisked hung curds (chakka dahi)
1 tbsp finely chopped parsley

Method

Vegetarian borscht soup

1. Heat the olive oil in a deep kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.
2. Add the beetroot, potatoes, carrots, cabbage and tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
3. Add 3½ cups of vegetable stock or hot water, salt, mix well and cover and cook for 8 to 10 minutes or till the vegetables are soft, while stirring occasionally.
4. Add the pepper powder and mix well.
5. Serve vegetarian borscht soup immediately garnished with curds and parsley.

See step by step images of Vegetarian Borscht Soup recipe

RECIPE SOURCE : Soups & Salads- New Edition