I came across your Cooking with Consciousness food blog for the first time a few weeks ago. After many years, I have recently begun food preparations again.

As I began the transition into healthier foods I have been wanting to make a beet recipe. I came across your borscht recipe. Your combination of spices was intriguing and since I had them all I gave it a try with modifications.

The modifications were as follows: used tomato instead of potato; used red cabbage; one tablespoon whole cloves ground into powder instead of ground cloves; no chili; coconut oil instead of ghee.

Instead of cooking, I pureed it with water for a cold borscht soup.

Right after making it, the taste of cloves was overpowering. I refrigerated it overnight and the next day the clove flavor had blended together so well with the other spices. The end result was a more full-bodied flavorful extravaganza. It was supurb and I felt like a master cook as I enjoyed it for my meal that next day.

Thank you so much for all the visually appealing recipes and I look forward to trying more.

Sincerely,
Nora

Dear Nirmala,
How wonderful! I am glad to hear that your kids loved it. Hot, hot rice with little bit ghee suits this dish very much.:)
Have a great day!
- Indira

Madhuli: Moscow? WOW! That must be one exciting trip.
You are full of surprises.:)

Sweet beets cooked in this recipe tastes quite good, Nirmala. I think your little darlings are going to like it.:)

Thanks and you are welcome Raaga.

Your version sounds interesting, Saju. How much garlic and do you add red or green chillies?

BI: It’s a peeled kiwi fruit.

Thanks Roopa.

Nina: We have to extend our imagination little bit, but this recipe really tastes superb, isn’t it? I am glad to hear that you had a lovely dinner, Nina.
Tofu addition sounds great! Idea for my next try.:)

Thanks Sandeepa.

Thanks Radish for your kind words about my Borscht. I had a great time preparing and enjoying the meal.
I think you are going to LOVE Indian cooking.:)

Hi Victoria: I was hoping that you would comment on this recipe.
The white bean version you mentioned sounds interesting. I’d like to try. Beets, carrots, cabbage, potato plus white beans, eggplant, red bell pepper and tomatoes with garlic, salt and chilli pepper - I am going to try like this. Thanks Victoria.

Rashmi: Lime pickle. Yum!:)
The pickle stays good even without refrigeration. Just don’t use any wet spoons etc.

Thanks Uma!
Peeling a fruit is a tedious job and I totally agree about love part.:)
This particular kiwi photographed was a nice one. The peel came out effortlessly and the fruit looked and tasted good.

I tired your lime pickle….it has come out well…can i keep it outside for one month or so? i think the lemon rind are still not done…otherwise i tasted a bit of it..and wow it was good..thanks for such a good recipe….

Also, since borscht always needs a sour tang to counteract the sweetness of beets, you can add tomatoes, or sour apples, or even tamarind. While the latter is not something you would find in Ukraine, it works really well.