Borscht

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…!!!

Ingredients:

- 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)

Method:

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.

Text and photographs are copyright protected. Copyright © Masalaflavour.blogspot.com 2009-2010. All rights reserved.

Creamy potato-carrot soup

The last two days have been really windy and stormy here and both of us are fighting down a cold. So I thought nothing would be better as to have a hot and steamy soup. Also I wasn’t in the mood for much cooking today, so this recipe was quick and easy. Wishing you a nice day!!

Ingredients:

- 5 medium potatoes, peeled and cubed
- 4 medium carrots, cubed
- 1 onion, chopped
- 1 garlic clove, chopped
- 4 cups vegetable broth
- 2 Tbsp. Olive oil
- 1 Tbsp. Butter
- 2 Tsp. Cumin powder
- 2 Tsp. Coriander powder
- Red chilli powder to taste
- ½ Tsp. Turmeric
- Salt to taste
- ½ cup half & half
- 2 Tbsp. chopped Italian parsley

Method:

Heat oil and butter in a large pot. Add onions and garlic. Fry for 2-3 minutes, then add potatoes and carrots. Fry for 2 more minutes, then add the vegetable broth. Let it come to a boil and add spice powders and salt. Let simmer till vegetables are soft. With a hand mixer blend to a creamy puree. Add the half & half and let simmer for 2 more minutes. Garnish with some parsley and serve.

Text and photographs are copyright protected. Copyright © Masalaflavour.blogspot.com 2009-2010. All rights reserved.

Butternut squash soup

Butternut squash soup or pumpkin soup is one of my favourites. It was and is still made very regular in my parents house. Nothing is better than coming home on a cold day and warming up with a hot, steaming bowl of this delicious soup. It immediately makes you feel cozy and comfortable.
This soup is very versatile and can be made with different ingredients. I sometimes add apples and in my parents house even oranges are added sometimes. Instead of butternut you can use other pumpkins as well.

Ingredients:

- 1 medium butternut, peeled and cubed
- 1 medium potato, peeled and cubed
- 1 large carrot, peeled and cubed
- 2 onions, chopped
- 1 garlic clove, chopped
- ½-inch piece ginger, chopped
- 4 cups vegetable stock/bouillon
- ½ cup heavy whipping cream
- 2 Tsp. Curry powder
- Salt to taste
- Red chilli powder to taste
- 2 Tbsp. Butter
- 2 Tbsp. Canola oil

Method:

In a large pot heat butter and oil. Add the onions, garlic and ginger. Fry for 2-3 minutes then add the butternut, potato and carrot. Fry for about 5 minutes. Add the vegetable stock/ bouillon and bring to a boil. Let simmer for about 15 minutes till vegetable are soft, and then puree everything with a hand blender. Then add curry powder, salt, red chilli powder and cream. Mix well and simmer for couple more minutes. Serve.

Text and photographs are copyright protected. Copyright © Masalaflavour.blogspot.com 2009. All rights reserved.