Chefstoppe || veg borscht recipe, how to make russian veg borscht soup

Prep Time

45 mins
Cook Time

45 mins
Serving
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Ingredients

Grocery List

3 beetroots, grated

2 cups cabbage, thinly sliced

3 carrots, diced or grated

2-3 potatoes, diced (aloo)

2 large onions, sliced

4 tomatoes

2 cups dill leaves, chopped or 1 bunch of dill leaves

2-3 garlic cloves (lahsun), optional

1/2 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

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Source : vegrecipesofindia

Direction

How To Prepare?

preparation for borscht soup
1. Boil the beetroots in enough water. Once they are completely cooked preserve the water and remove the beetroots from the water. Let them cool.
2. In the meantime when the beetroots are cooking
chop the carrots
onions
garlic
potatoes and cabbage and keep it ready.
3. Chop the dill leaves. Once the beetroots are cooked
grate them.
4. Add the chopped potatoes in the beetroot stock which we preserved.
5. Blanch the tomatoes. Peel the skin and then chop them.
making borscht soup
1. In another pan
heat the oil and add cumin seeds
fennel seeds
and coriander powder. Fry for a minute.
2. Now add the onions
garlic and saute them till they become soft.
3. Meanwhile add the cabbage to the beetroot stock in which our potatoes are cooking
4. Add the chopped carrots and saute for 5 mins.
5. Add the grated beetroot and blanched chopped tomatoes.
6. Saute for 7-8 minutes and when done add this sauted veggie mixture to the beetroot stock.
7. Thoroughly mix the stock with the sauteed veggies
chopped dill leaves and let the entire borscht soup cook for 15-20 mins
8. Season with salt and pepper in the end.
9. Serve the vegetarian borscht soup hot with vegan sour cream or sour cream.