Jan 2, 2013

Beet Borscht


After ten days of a North Indian winter, it was a shock to land back in (still) hot and humid Bombay. And yet the soul craved for the soups that I got used to in Delhi. Luckily, I had anticipated the problem, and had got a friend of the family to give me pointers on how to make cold soups. 
This is an adaptation of a Russian peasant recipe, and is an absolute winner.



Steam 2 medium beetroots in a pressure cooker till tender. Peel, cut into small pieces and keep aside.
Lightly fry 4 pods of garlic and one small onion (cut into small pieces) in a tablespoon of olive oil.
Add the beetroots and toss it around for about 30 seconds.
Add 6 tbsps tomato puree and about 1 cup chicken stock, and let it simmer for 2-3 minutes.
Blend till almost smooth, add salt and pepper to taste.
Garnish with feta cheese (I ran out and used dried-out cedar)
Can be served hot or cold.

Add vodka if you want an authentic Borscht experience.

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