Hot Borscht

Tarla.Dalal's picture

Dec. 25, 2013

Borscht is a hearty soup that also looks extremely delicious. Originally from russia, it is known as red borscht because the beetroot used adds a deep red hue to the soup. You could add in all the vegetables you want, and simmer it until it is thick and gives out a wonderful aroma of cooked vegetables, onions, tomatoes and pepper. Serve it bubbling hot with curds and celery as garnish. Borscht tastes absolutely delicious with toasted whole wheat or multi-grain bread.


Beetroot 3/4 Cup (12 tbs) , peeled, grated
Oil 2 Teaspoon
Onions 1/3 Cup (5.33 tbs) , thinly sliced
Potatoes 1/2 Cup (8 tbs) , peeled, thinly sliced
Carrots 1/2 Cup (8 tbs) , grated
Cabbage 3/4 Cup (12 tbs) , shredded
Tomato 1/2 Cup (8 tbs) , thinly sliced
Salt To Taste
Freshly ground black pepper To Taste
Water 3 1/2 Cup (56 tbs)
For garnishing
Hung curd 2 Tablespoon , whisked
Parsley 1 Tablespoon , finely chopped



1. In a wok, heat oil and saute onions for about 2 minutes. Add beetroot, potato, carrot, cabbage and tomatoes, cook for another 2 minutes.

2. Add water and salt, mix well. Cover and cook for 8 to 10 minutes or until the vegetables are tender. Season with pepper and mix.


3. Garnish with curd and parsley, serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 85Calories from Fat 26

 % Daily Value*

Total Fat 3 g4.6%

Saturated Fat %

Trans Fat 0 g


Sodium 144 mg6%

Total Carbohydrates 14 g4.7%

Dietary Fiber 3 g12%

Sugars 5 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet