Inspired by: Ukrainian–Polish borscht
- Vata seasonOct – Dec in the north
- Kapha seasonJan – May in the north
Sattvic Beetroot Borscht
- Serves
- 6
- Portion
- 250 ml
- Time
- 50 min
- Texture
- Soft pieces
- Season
- Vata season (autumn – early winter)Kapha season (late winter – spring)
- Dosha
- Vata
- Pitta
- Kapha
Vata-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (6 servings) | Café batch ×5 |
|---|---|---|---|---|
| Beetroot | 3 medium, grated | 400 g | 2000 g | |
| Carrot | 1 large, grated | 150 g | 750 g | |
| Cabbage | 2 cups shredded | 200 g | 1000 g | |
| Potato | 2 small, diced | 200 g | 1000 g | |
| Tomato | 1, grated | 100 g | 500 g | |
| Ghee (cow) | 1 tbsp | 15 g | 75 g | |
| Fennel (saunf) | ½ tsp | 1 g | 5 g | |
| Dried herbs (thyme, oregano, rosemary, herbes de Provence) | ½ tsp dill | 1 g | 5 g | |
| Bay leaf (tej patta) | 1 | 0.5 g | 2.5 g | |
| Vegetable stock (no onion–garlic, home-made) | 6¼ cups | 1500 ml | 7500 ml | |
| Lemon juice | 4 tsp | 20 ml | 100 ml | |
| Jaggery (gur) | 2 tsp | 10 g | 50 g | |
| Rock salt (sendha namak) | 1 tsp | 5 g | 25 g | |
| Curd (dahi), plain | to serve at lunch (optional) | 150 g | 750 g |
Method
How to cook it
Step 1: Warm ghee with fennel seed; sauté beet and carrot 5 minutes.
Step 2: Add tomato, stock, potato and bay leaf; simmer 20 minutes.
Step 3: Add cabbage; cook 12 minutes until soft.
Step 4: Balance with lemon, jaggery and salt; garnish with dill; a spoon of yoghurt at lunch only.
Nutrition
Per serving, estimated
Low salt · 0.8 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromOnion and garlic→Tofennel and dill
- FromSour cream at dinner→Toyoghurt only at lunch
Appears in
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Vol I · Feb 5February
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Variations & further ideas
More from Soups
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