Beetroot Soup

“Beetroot Soup”, a traditional soup prepared for Xmas evening supper in Eastern-European countries. A deep pink-purple and highly refreshing “Borscht” is just so healthy and yummyyyy….
A month back, we got to taste it at a friend’s place, who originally belongs to Poland! And his beautiful wife cooked and served it with steamed mushroom dumplings “Pierogi“, which I found to be very similar to ravioli :)
Definitely, beetroot dominates the complete dish with very delicate flavors of its natural sweetness. I must say, a worth-trying soup even for those who don’t prefer beetroots… :)


Makes: 2 servings

INGREDIENTS:
2-3 Beetroots (1 Can, if not fresh)
1 Onion (medium)
1/2 tsp Minced Garlic
3 cups Vegetable Stock
1 tsp Lemon Juice
1/4 tsp Black pepper powder
Salt, to taste
METHOD:
– Take vegetable stock in a deep-pan and add roughly chopped beetroot and onion along with rest of all ingredients.
– Bring it to boil on high heat and then simmer it for around 20 mins on medium heat.
– Strain the soup into a bowl and discard the veggies.
– Serve hot!!!COMING-SOON:

– Mushroom dumplings (Pierogi) to be served with this healthy soup!
– Homemade bread croutons goes well too :)

Linking it to the on-going event ‘Soups with SS’ hosted by Shruti J (that’s me) and Sonal  :)
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