A warm and soothing shorba made of beetroot.
BEETROOT SHORBA
Ingredients
4 medium beetroots, peeled and roughly chopped
2 tsps oil
4-5 black peppercorns
1 bay leaf
½ tsp chopped ginger
1 tsp chopped garlic
1 medium onion, roughly chopped
1 medium tomato, roughly chopped
Salt to taste
¼ tsp crushed black peppercorns + to sprinkle
Breadsticks for serving
Method
1. Heat oil in a pressure cooker; add black peppercorns, bay leaf, ginger, garlic and sauté for 30 seconds.
2. Add onion, tomato, beetroot, salt and mix well and cook 2-3 minutes. Add 3 cups water and mix well. Cover the lid and cook till pressure is released 4-5 times.
3. Open the lid once the pressure is released completely, discard the bay leaf.
4. Transfer the mixture into a blender jar and blend into a fine paste.
5. Heat a deep pan and add the ground mixture. Add 1½ cups of water, crushed black peppercorns and mix well, cook for 2-3 minutes.
6. Transfer in a serving bowl, sprinkle crushed black peppercorns and serve hot with breadsticks.
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