Ayurvedic Borscht

Ayurvedic Borscht

Ayurvedic Borscht

Cuisine Ayurveda


  • 1 pot
  • 1 pan


  • 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


  • 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

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