borscht soup recipe
Vegetarian borscht soup recipe - borscht is a russian and ukranian soup made primarily with beetroots and other veggies
Servings: 8 bowls
Ingredients
- 3 beetroots, grated
- 2 cups cabbage, thinly sliced
- 3 carrots, diced or grated
- 2 to 3 potatoes, diced (aloo)
- 2 large onions, sliced
- 4 tomatoes
- 2 cups dill leaves, chopped or 1 bunch of dill leaves
- 2 to 3 garlic cloves (lahsun), optional
- ½ teaspoon turmeric powder (haldi), optional
- 1 teaspoon coriander powder (dhania powder), optional
- 1 teaspoon cumin seeds (jeera), optional
- 1 teaspoon fennel seeds (saunf), optional
- 3 tablespoon oil
- salt and pepper to taste
- water as required
Instructions
preparation for borscht soup
- Boil the beetroots in enough water. Once they are completely cooked preserve the water and remove the beetroots from the water. Let them cool.
- In the meantime when the beetroots are cooking, chop the carrots, onions, garlic, potatoes and cabbage and keep it ready.
- Chop the dill leaves. Once the beetroots are cooked, grate them.
- Add the chopped potatoes in the beetroot stock which we preserved.
- Blanch the tomatoes. Peel the skin and then chop them.
making borscht soup
- In another pan, heat the oil and add cumin seeds, fennel seeds, and coriander powder. Fry for a minute.
- Now add the onions, garlic and saute them till they become soft.
- Meanwhile add the cabbage to the beetroot stock in which our potatoes are cooking
- Add the chopped carrots and saute for 5 mins.
- Add the grated beetroot and blanched chopped tomatoes.
- Saute for 7-8 minutes and when done add this sauted veggie mixture to the beetroot stock.
- Thoroughly mix the stock with the sauteed veggies, chopped dill leaves and let the entire borscht soup cook for 15-20 mins
- Season with salt and pepper in the end.
- Serve the vegetarian borscht soup hot with vegan sour cream or sour cream.