Tuesday, December 15, 2009


Borscht or Borschtsch is a nice and warming soup which comes originally from Eastern Europe. It is always made with beet root which gives the distinct red colour. Borscht is especially good to eat in cold weather and has been always one of my favourite soup dishes. Hence it was and is made regularly in my family. There is nothing better as coming home on a cold day and eat a steaming bowl of this soup. :-) Have a great day…!!!


- 3 small beet roots
- 3 small golden beets
- 3 medium carrots, sliced
- 4 medium potatoes, cubed
- 2 large tomatoes, peeled and diced
- 8 cups vegetable broth
- 2 Tbsp. Sugar
- 8 black peppercorns, crushed
- 2 bay leaves
- 1 cup sauerkraut or fresh cabbage cut in strips
- 3 Tbsp. Red wine vinegar or lemon juice
- Salt to taste
- Black pepper to taste
- 4 Tbsp. chopped Italian parsley
- Sour cream for topping (optional)


Place all beets in a pressure cooker along with water and cook for about 7 whistles. Let cool, then peel and cut in cubes.
In a large pot bring vegetable broth, tomatoes, beets, peppercorns, bay leaves, vinegar, sugar to a boil and let simmer for about 10-20 minutes. Then add potatoes, carrots and sauerkraut. Add salt and black pepper and cook till vegetables are soft. Garnish with parsley and top with sour cream. Serve with some crunchy bread.
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This blog is my attempt to share and chronicle experiences and recipes which I have learnt on my own through long hours in the kitchen or which were passed on to me from my family, in-laws and friends. All texts and photographs in this blog are mine unless otherwise noted and it is prohibited to copy or distribute them without my written permission. If you would like to use any content for non-commercial purposes ask first by contacting me at Masalaflavour@yahoo.com. Please respect that this blog and all its content is the result of hard work and that it is not allowed to violate any of its copyrights.
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