![\"Vegetarian](\"\/mahanandi\/images\/beets\/beetborschtimagecopyrghted5.jpg\")
<\/center> <\/p>\nThis vegetarian version of Russian Borscht<\/a> is a delight to make during summer time, when fresh beets, carrots and potatoes are in abundance at local farmers markets. I also add the cabbage and fresh dill to the pile, following the traditional borscht recipe. The attractive fire-red color is from beets but thanks for the success of this dish must go to the Indian spice-blend and the modest amount of powdered cashews that I usually add. They help to create a rich, flavorful sauce that binds all the ingredients in an endearing way. <\/p>\n Although I have enjoyed the beet borscht<\/a> as a light soup at restaurants, I usually make it as the main meal of the day at home, by adding big bulky style pasta<\/a>. Daring liberties are taken with good intentions, so I would like to think the darling people of eastern Europe would approve of my beet borscht. <\/p>\n Recipe:<\/strong> Beets, carrots and red potatoes – peeled and cubed, 2 cups each In a sturdy big pot, heat the ghee or butter. Add and saute garlic and onions to soft. Add potatoes, beets and carrots. Saute for about ten minutes, stirring in-between. Next in line would be the delicate cabbage. When cabbage starts to wilt, add the seasoning – cashew powder, fresh dill, spice blend, lime juice, chilli powder, salt and turmeric. Mix and cook for couple of minutes.<\/p>\n Add in about 6 cups of water. Cover the pot with lid and simmer the ingredients on medium heat for about 15 to 20 minutes. By this time the potatoes, beets will be turning to tender. Have a taste and adjust the salt and pepper to your liking. <\/p>\n![\"\"](\"\/mahanandi\/images\/beets\/beetborschtimagecopyrghted4.jpg\")
\nRed Onion, Lime, Carrots, Beets, Cabbage, Fresh Dill and Red Potatoes ~ From Ritu Bazar<\/a> for Borscht<\/a><\/small><\/center><\/p>\n
\n(for two adults with a healthy appetite, for two meals)<\/small><\/p>\n
\nCabbage – coarsely cut to pieces, about two cups
\nRed onion – finely sliced, about a cup
\n4 cloves of garlic – finely sliced
\nSeasoning:<\/u>
\nQuarter cup – roasted cashews, powdered to fine
\nQuarter cup – fresh dill, finely chopped
\nQuarter cup – lime juice
\n1 tablespoon – cumin:clove:cinnamon:coriander powder<\/a>
\n½ teaspoon – chilli powder, salt and turmeric (or to taste)
\n1 tablespoon – ghee or butter
\nPasta:<\/u>
\n1 cup ( I chose the Trottole pasta<\/a> for this recipe.)\n<\/p><\/blockquote>\n
![\"\"](\"\/mahanandi\/images\/beets\/beetborschtimagecopyrghted3.jpg\")