Ruby Red Soup


Added to 1 cookbook   This recipe has been viewed 3421 times

A delicious and fibre rich soup.

Add your private note

Ruby Red Soup recipe - How to make Ruby Red Soup

Preparation Time:    Cooking Time:    Total Time:     Makes 4 to 6 servings
Show me for servings

1 tbsp olive oil
1 medium onion , chopped
1 clove garlic (lehsun) , crushed
1/4 tsp cinnamon (dalchini) powder
1/4 tsp cloves (laung / lavang)
a pinch of nutmeg (jaiphal) powder
5 to 6 tomatoes , diced
500 gms beetroot
6 cups sliced cabbage
3 large carrot , chopped
2 cups vegetable stock
1 bayleaf (tejpatta)
salt to taste
2 tbsp red vinegar
1 1/2 tbsp lemon juice
1/4 cup chopped fresh dill leaves (shepu / suva bhaji) or parsley
  1. Heat the oil in a pan, add the onions and saute on medium flame, till the onions are soft.
  2. Add the garlic, cinnamon powder, cloves and nutmeg powder, mix well and cook for 30 seconds.
  3. Add the tomatoes, mix well and cook for 5 minutes.
  4. Add the beetroot, cabbage, carrots, vegetable stock, bay leaf and salt along with 4 cups of water, mix well and bring it to boil.
  5. Reduce the flame and simmer for about 30 minutes or until vegetables are tender.
  6. Remove bay leaf and discard.
  7. Add the vinegar and dill, mix well and serve hot.

Member Photo
This recipe was contributed by renuarora2007 on 22 Mar 2011

Know more about this member, Click Here

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.