Beetroot soup, which Eastern European countries know as borscht, is a beautiful, delicious meal that has been enjoyed for centuries all over the globe. Its appeal starts with its dazzling deep red colour, but that's only scratching the surface of what lies underneath. The complimentary flavours of beetroot, the star of this dish's ingredients, are pretty sweet, earthy, tangy, and savoury all at once. Other ingredients include onions, garlic, herbs, etc., increasing the soup's depth. To a majority of people, beetroot soup is more than a single meal because it is a heritage. It is possible to find many variants of this dish as there are many families and seasons to satisfy. Basically, beetroot soup comprises beets, broth, and some other seasonings, but it is certainly more than that. It is extremely common for soup to be served with a dollop of sour cream or vinegar in order to provide a nice, rich taste. Others include a considerable portion of chunks of soft potatoes, carrots, or cabbage, which adds a nice touch. You can even have a version based on meat, where beef or pork is cooked with veggies to give a flavorful broth. There is no better culinary artwork than beetroot soup. Try out the recipe of beetroot soup today.

• 500 gms beetroot
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1 onion
• 1/2 tsp garam masala
• 1 tsp cumin seeds
• 1 tbsp ginger garlic paste
• Salt
• 2 tbsp cooking oil

• Beetroot soup is the perfect combination of healthy, hearty, and delicious. Here's how you can make it at home!
• Start by prepping your beetroots. Wash and peel 500 grams of fresh beetroot, then chop them into small cubes. The smaller the pieces, the quicker they'll cook and the smoother your soup will be.
• Set the beetroot aside for now.
• Heat 2 tablespoons of oil in a pressure cooker over medium heat. You can use any oil you like, vegetable, olive oil, or even ghee for a richer flavour.
• Once the oil is hot, add 1 teaspoon of cumin seeds and let them crackle. This releases their aroma and adds an earthy base to your soup.
• Add one finely chopped onion and saut for about 5–7 minutes, stirring occasionally, until it turns golden brown.
• Stir in 1 tablespoon of ginger-garlic paste and cook for another minute to build a fragrant, flavourful base.
• Now, toss in the chopped beetroot.
• Mix well to coat the beetroot in the onion and spice mixture. Add ¼ teaspoon of turmeric powder, 1/2 teaspoon of red chilli powder, and a pinch of salt. Stir everything together and cook for 2–3 minutes.
• Pour in 750 ml of water and give it a good stir. Close the pressure cooker lid and cook for 3–4 whistles, or until the beetroot is soft and easy to blend. Let the cooker cool naturally before opening the lid.
• Once cooled, blend the soup to your desired consistency using a hand blender or mixer. Whether you want it silky smooth or with a bit of texture, it's up to you!
• Return the blended soup to the cooker or a pan and place it on low heat.
• Add more water if needed to adjust the thickness.
• Season with 1/2 teaspoon of garam masala and 1 tablespoon of lemon juice. The garam masala adds a warming depth, while the lemon juice brings out the freshness of the beets. Stir well and let it simmer for 2–3 minutes.
• Serve the beetroot soup recipe hot, garnished with freshly chopped coriander leaves. This recipe of beetroot soup is a visual treat, a nutritional powerhouse, and a comforting meal all rolled into one. Perfect for a quick snack, a light dinner, or even as a starter for your next meal.