Hot Borscht ( Soups and Salads Recipe )
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.
- Heat the oil in a deep kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the beetroot, potatoes, carrots, cabbage and tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add 3½ cups of hot water and salt, mix well and cover and cook for 8 to 10 minutes or till the vegetables are soft, while stirring occasionally.
- Add the pepper powder and mix well.
- Serve immediately garnished with curds and parsley.
Nutrient values per serving
|Vitamin A||302.1 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||26.9 mg|
|Folic Acid||11.5 mcg|
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