Home International Cabbage, Beetroot and Tomato Borscht

Cabbage, Beetroot and Tomato Borscht

Published under: International

Onion – 1, chopped
Carrot – 1, chopped
Beetroot – 200 gms, peeled
Tomatoes – 300 gms, cut into quarters
Potatoes – 3, peeled and cut into quarters
Cabbage – 1 cup, grated
Vegetable Stock – 300 ml
Sugar – 3 tblsp
Vinegar – 2 tsp
Salt as per taste
Pepper as required

For Garnish:
Sour Cream (optional)
Dill or Parsley

1. Keep half the quantity of the beetroot grated and leave half cut into cubes.
2. Put the onion, carrot, potatoes and the cubed beetroot with the stock and cook in a pressure cooker with 2 cups of water till all the vegetables are just tender.
3. Remove and place into a big pan.
4. Add the grated beetroot, cabbage, sugar and vinegar and add two cups of water and cook for 10 minutes on low fire or till the soup begins to thicken slightly.
5. Add salt and pepper to taste.
6. Just before serving add the chopped dill and the sour cream.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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