Borscht
An eye-pleasing soup as nourishing as it looks
Servings 4
Ingredients
- 1 medium sized beetroot(130g)
- ½ carrot(60g)
- 1 medium sized potato(147 g)
- Palm sized cabbage(73g)
- 1 medium sized onion (58g)
- 2 cloves garlic(6 g)
- 1 green chilly(2 g)
- 1 tbsp butter
- 1 bay leaf
- 1 piece cinnamon
- 2 nos cloves
- a pinch of nutmeg
- 1 medium sized tomato- pureed and strained( 126g)
- juice of ½ lemon
- ½ tsp sugar
- salt to taste
- pepper to taste
- a handfull dill leaves(chopped)
- a pinch turmeric powder
For garnish
- few tbsp sour cream/ thick yogurt or curd
- Chopped dill leaves
Instructions
- Wash the vegetables. Grate the beets, Chop the potato and carrots into cubes and the onion, garlic and cabbage into thin strips. Slit the green chilly in the middle.
- Heat up a heavy-bottomed pan, melt the butter and add the bay leaf, cinnamon, and cloves. Fry for a few seconds and add the onion, garlic and green chilly.
- Saute till the onions become translucent and add 2 cups of water or vegetable stock.
- Bring this to a boil and add all the vegetables. Again when it starts boiling add the tomato puree and a handful of frozen peas (optional).
- Add the salt, pepper, sugar, turmeric and nutmeg powders and cook for about 10 minutes till the vegetables are done. You can add more water/stock here if it does not seem enough.
- Just before switching off add a handful of finely chopped dill and lemon juice. Discard the bay leaf, adjust spices as per preference and turn off the stove.
- Garnish with a blob of sour cream and dill leaves and serve.