VEG BORSCHT SOUP
Serves 4
Ingredients
- 150g beetroots, grated
- 150g cabbage, thinly sliced
- 100g carrots, diced or grated
- 200g potatoes, diced
- 100g large onions, sliced
- 200g tomatoes, blanched
- 50g dill leaves, chopped
- 2 to 3 garlic cloves, optional
- ¼ tsp turmeric powder
- ½ tsp dhania powder
- ½ tsp cumin seeds (jeera)
- ½ tsp fennel seeds (saunf)
- 1 tbsp oil
- Salt and pepper to taste
- Water as required
Instructions
- Boil the beetroots in enough water. Once they are completely cooked, preserve the water and remove the beetroots from the water. Grate them once cool.
- Add the chopped potatoes in the beetroot stock and cook them. Once half cooked, add cabbage to the stock.
- Peel the blanched tomatoes and chop them.
- In a pan, heat the oil and add cumin seeds and fennel seeds. Fry for a minute. Add the onions, garlic, and sauté them till they become soft.
- Toss in carrots and sauté for 5 mins. Add the grated beetroot, tomatoes, coriander, and turmeric powder. Mix well.
- Sauté for another 7-8 minutes and when done mix it with the beetroot stock.
- Thoroughly mix the dill leaves along with it and cook for another 15-20mins.
- Season with salt and pepper in the end. Serve hot.
