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Borscht

Borscht

Name: Borscht
Total time: 1 min 2 s
Yield: 2
Ingredients: 2 teaspoons Olive Oil; 1 teaspoon Salt; 0.5 teaspoons Pepper; 2 teaspoons Synthetic/white Vinegar; 1 unit Bay Leaf; 0.25 cups Kidney Beans (white Rajma Chitra); 1 unit Potato; 0.5 unit Celery; 0.5 unit Capsicum Red-regular; 1 unit Onion; 1 unit Tomato; 1 unit Carrot-regular; 2 units Garlic; 5 g Dill Leaves - Other; 1 unit Beetroot

Time45 Min

DifficultyIntermediate

Serves2

If you love soup, you should try the Borscht. It is a sour soup with a very distinctive red color. Famous in Eastern Europe and Northern Asian regions. Borscht can be made with a variety of ingredients, but beetroot remains the main one that adds the vibrant red color. Borscht can be the perfect soup whether you’re a vegetarian or a non-vegetarian. Add some meat or fish to the borscht recipe, and ... you’ve got a healthy, hearty soup for your meal. You can also enjoy a purely vegetarian version of the soup as well. It could be a full meal with the right combination of vegetables or be made into a clear soup when you need something to start your meal with. Healthy and rich in nutrients, this borscht soup recipe can be your go-to dish any day. With its slightly sour taste, young and the old may very well acquire a taste for it. If you or anyone in your family loves beets, that's a bonus! Start your meal with a delicious and healthy hot soup and get that appetite going. Not a fan of hot soups? Borscht can be served cold as well. The traditional borscht recipe comes with many variations that you can choose from to suit your palate. Enjoy the goodness of beets, with the rich taste that comes with the perfect borscht recipe. This versatile and tasty dish is a meal for all seasons.

Ingredients

Dry Grocery

Salt

1 teaspoon

Synthetic/white Vinegar

2 teaspoons

Bay Leaf

1 unit

Kidney Beans (white Rajma Chitra)

0.25 cups

Fruits & Vegetables

Potato

1 unit

Celery

0.5 unit

Capsicum Red-regular

0.5 unit

Onion

1 unit

Tomato

1 unit

Carrot-regular

1 unit

Beetroot

1 unit

Other

Olive Oil

2 teaspoons

Pepper

0.5 teaspoons

Garlic

2 units

Dill Leaves - Other

5 g

Directions

Soak the rajma for at least 4 hours or overnight. Boil in a pressure cooker with salt and water till cooked. Once done set aside. Do not discard the water.

Peel and grate the beetroot. Peel and cut potato and carrot into bite-sized chunks. Cut the red bell pepper into small dices. Chop the celery, onion, dill leaves, and garlic. Puree the tomato. Set all these aside. In a pot add the oil and heat. Saute the onion, garlic, celery, and bell peppers till rawness from the onion and garlic goes away.

Add tomato puree and saute till it cooks. Add the grated beetroot and cook till they soften, stirring occasionally. Then add the rajma water along with regular water, diced potato and carrot. Cook till the veggies soften

Then add the rajma, bay leaf, salt, pepper, vinegar, and cook for 2 to 3 minutes.

Check seasoning and consistency (it should have a broth but on the slightly thicker side). Sprinkle dill leaves and serve hot.

Interesting Facts About Borscht

Although the jury’s out on the exact origin of borscht, most English variations of the word "borscht" are often known to refer to the soup with Ukrainian origin. But each country around the region has its own variation of the soup. Here are some other interesting facts about borscht. • In Russia and Eastern Europe, hot borscht is often served with small pastries. • Traditionally, borscht is accompanied with a dollop of sour cream to enhance the taste. • To ensure that the distinctive red color of borscht is attained, the beets are cooked separately. Finely cut beets are sautéed in fat for several minutes before being added to the soup. • The Russian word borshch means cow parsnip. It is believed that the name of the soup comes from here. Earlier, young shoots of cow parsnips were used in the soup, giving the dish its current name. • A traditional borscht soup recipe always includes beetroots and sour cream.

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Borscht

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