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Home Kitchen Recipe | Borscht Soup with Beetroot
Written by Shirley T   
Thursday, 31 December 2009 09:19



This time is my second attempt to cook Borscht Soup using beetroot. Curiosity led me to try with beetroot instead of staying with the simple recipe of Borscht Soup which I shared in my earlier installment.

It has never came across my mind that beet root soup is so tasty and sweet until I cooked this dish. Plenty of options to cook beet root but guess making it into soup is one of the best way to extract all the nutrients.
Home cooked Borscht Soup
Features and Functions
These deep crimson bulbs are indeed rich in betaine, a nutrient that is important for cardiovascular health. In additional studies, betaine also demonstrates protection against liver disease particularly the build up of fatty deposits in the liver caused by alcohol abuse, protein deficiency, or diabetes.
Fresh bulbs of beetroot
Beetroot juice is found to lower blood pressure. The high nitrate content in its juice works to induce vasodilation which subsequently increase blood flow.

Exploring a new recipe is fun, let's get started.
Sliced beetroot
Ingredients
1 bulb beet root - sliced
1/4 cup cabbage - sliced squarish
1/4 cup carrot - sliced
1/4 cup tomato - diced
1/4 cup celery
4 cup water
salt to taste
Raw vegetables - carrot, cabbage, tomato, celery
Method
1. Pour water into a medium size saucepan.
2. Add in beet root, cabbage, tomato, carrot and celery. Bring to boil using medium-high high.
Borscht soup is almost ready
3. Once soup is boiled, turn to medium heat. Simmer for 45 minutes to an hour at medium heat.
4. Season with salt and serve warm.
A bowl of fabulous beetroot soup!
Bon Appetit!

Tips: Sufficient simmering extracts the natural sweetness of these vegetables into the soup.

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written by mk , January 02, 2010

I dunno what the chef added, the soup I'd taken is not so clear, but i guess it taste good too smilies/smiley.gif
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