Beetroot Soup

"Beetroot Soup", a traditional soup prepared for Xmas evening supper in Eastern-European countries. A deep pink-purple and highly refreshing "Borscht" is just so healthy and yummyyyy.... 

A month back, we got to taste it at a friend's place, who originally belongs to Poland! And his beautiful wife cooked and served it with steamed mushroom dumplings "Pierogi", which I found to be very similar to ravioli :)  

Definitely, beetroot dominates the complete dish with very delicate flavors of its natural sweetness. I must say, a worth-trying soup even for those who don't prefer beetroots... :)

Makes: 2 servings 

INGREDIENTS:

2-3 Beetroots (1 Can, if not fresh)

1 Onion (medium)

1/2 tsp Minced Garlic

3 cups Vegetable Stock

1 tsp Lemon Juice

1/4 tsp Black pepper powder

Salt, to taste

METHOD:

- Take vegetable stock in a deep-pan and add roughly chopped beetroot and onion along with rest of all ingredients.

- Bring it to boil on high heat and then simmer it for around 20 mins on medium heat.

- Strain the soup into a bowl and discard the veggies.

- Serve hot!!!

COMING-SOON:

- Mushroom dumplings (Pierogi) to be served with this healthy soup!
- Homemade bread croutons goes well too :)