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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