Name: Beetroot Borscht recipe by Sonia Shringarpure at BetterButter
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 2
Ingredients: 1 large beetroot; 2 Carrots; 3 Tomatoes chopped; 1 onion chopped; 5-6 garlic cloves chopped; 1/2" ginger sliced; 2 tsp Red Chili powder; 1-1/2 tsp cumin powder; 1-1/2 tsp black pepper powder; 1 tsp sugar; Salt to taste; 500 ml low sodium chicken/veg broth; oil; Sour cream for garnish

ABOUT Beetroot Borscht RECIPE

Borscht is a simple beet soup made with broth and garnished with sour cream. This thick soup is power packed with essential nutrients and keeps the tummy full for a longer time thus avoiding the hunger pangs.

Ingredients Serving: 2

1 large beetroot
2 Carrots
3 Tomatoes chopped
1 onion chopped
5-6 garlic cloves chopped
1/2" ginger sliced
2 tsp Red Chili powder
1-1/2 tsp cumin powder
1-1/2 tsp black pepper powder
1 tsp sugar
Salt to taste
500 ml low sodium chicken/veg broth
oil
Sour cream for garnish

Instructions

Wash and peel the beetroot. Slice them thinly.
Wash, peel, and core the carrots. Slice them.
Heat oil in a nonstick pot. Add onions. Sauté till they are translucent.
Add ginger and garlic along with the vegetables. Stir fry for 3 minutes.
Add broth and cook the vegetables till soft.
Cool and blend in mixer till smooth.
Pour the puree back in pot and bring it to a simmer. If the puree is too thick, add additional broth, but keep it semi-thick consistency.
Add chili powder, cumin powder, black pepper powder and salt to taste.
Cover and cook on low heat till aromatic (about 10 minutes) on low heat.
Serve hot with dollop of sour cream (optional).

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