Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Vegetarian Beet Borscht

Vegetarian Beet Borscht

This vegetarian version of Russian Borscht is a delight to make during summer time, when fresh beets, carrots and potatoes are in abundance at local farmers markets. I also add the cabbage and fresh dill to the pile, following the traditional borscht recipe. The attractive fire-red color is from beets but thanks for the success of this dish must go to the Indian spice-blend and the modest amount of powdered cashews that I usually add. They help to create a rich, flavorful sauce that binds all the ingredients in an endearing way.

Although I have enjoyed the beet borscht as a light soup at restaurants, I usually make it as the main meal of the day at home, by adding big bulky style pasta. Daring liberties are taken with good intentions, so I would like to think the darling people of eastern Europe would approve of my beet borscht.


Red Onion, Lime, Carrots, Beets, Cabbage, Fresh Dill and Red Potatoes ~ From Ritu Bazar for Borscht

Recipe:
(for two adults with a healthy appetite, for two meals)

Beets, carrots and red potatoes - peeled and cubed, 2 cups each
Cabbage - coarsely cut to pieces, about two cups
Red onion - finely sliced, about a cup
4 cloves of garlic - finely sliced
Seasoning:
Quarter cup - roasted cashews, powdered to fine
Quarter cup - fresh dill, finely chopped
Quarter cup - lime juice
1 tablespoon - cumin:clove:cinnamon:coriander powder
½ teaspoon - chilli powder, salt and turmeric (or to taste)
1 tablespoon - ghee or butter
Pasta:
1 cup ( I chose the Trottole pasta for this recipe.)

In a sturdy big pot, heat the ghee or butter. Add and saute garlic and onions to soft. Add potatoes, beets and carrots. Saute for about ten minutes, stirring in-between. Next in line would be the delicate cabbage. When cabbage starts to wilt, add the seasoning - cashew powder, fresh dill, spice blend, lime juice, chilli powder, salt and turmeric. Mix and cook for couple of minutes.

Add in about 6 cups of water. Cover the pot with lid and simmer the ingredients on medium heat for about 15 to 20 minutes. By this time the potatoes, beets will be turning to tender. Have a taste and adjust the salt and pepper to your liking.

Add in the pasta. Cook until the pasta is al dente. Turn off the heat and let stand for 5 minutes. Ladle the pasta-beet borscht into serving bowls and enjoy!


Beet Borscht with Pasta and Kiwi Fruit ~ Our Meal Today

Posted by Indira©Copyrighted in Potato, Cabbage, Beetroot, Suwa (Dill) (Wednesday August 8, 2007 at 7:23 pm- permalink)
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