Ayurvedic Borscht
Equipment
- 1 pot
- 1 pan
Ingredients
- 2 tbsp ghee
- 1 fennel, chopped (and optionally a pinch of asafoetida (hing) to give garlic-onion taste)
- 1 tbs fresh ginger, minced
- 1/2 tsp fennel seeds
- 1/2 tsp cumin seeds
- 1 cup sweet potatoes, chopped
- 2 cups beets, chopped
- 1 celery stalk, chopped
- 1 carrot, sliced
- 2 cups coarsely chopped purple cabbage
- 6 cups vegetable broth or water
- 2 bay leaves
- Optional: 1 cups beet greens, chopped
- 2 tsp pink salt (or to taste)
- 2-3 tbsp freshly ground black pepper
- 1 tbsp lime juice
- Garnish options: Dill, coriander or parsley leaves, toasted fennel, sesame seeds
Instructions
- Sauté fennel and asafoetida in ghee until it becomes translucent. Add the ginger and sauté one minute
- Stir in the fennel seeds and sauté until they brown and give off their distinct aroma
- Add the vegetables, except the beet leaves, & sauté 3-4 mins. Pour in the broth and stir in the bay leaves
- Bring to a boil, cover and reduce to a gentle simmer
- Cook 15 minutes and add the beat leaves. Cook another few minutes until the greens soften
- Turn off heat and allow to sit for five minutes. Stir in salt, pepper, andlime juice
- Ladle the soup into serving bowls & garnish to your taste
