Beetroot shorba, beetroot soup, easy beetroot chorba
Beetroot shorba, beetroot soup, easy beetroot chorba – A healthy, tasty and hearty soup that is made using beetroot, capsicum and onions.
I had beetroot shorba recipe in my recipe diary. I think I wrote this recipe down during my college days. I have learned this recipe from raj tv channel. I have tried this recipe several times. My family likes it a lot.
Though beetroot shorba is a soup, it goes along with rice also. I make a subzi and have it along with beetroot shorba. The mint leaves give a good flavor to the beetroot shorba. Since it is a winter season, I will make it often at home. All beetroot lovers, you should definitely try this recipe. You will all like it.
Beetroot – 2 cups + 1/4 cup
Mint leaves – 1/4 cup
Moong dal (cooked) – 1 tablespoon
Ginger garlic paste – 1/2 teaspoon
Green chillies (chopped) – 1 teaspoon
Onions (chopped) – 1/4 cup
Yellow capsicum (chopped) – 2 tablespoon
Lemon juice – 1/4 cup
Coriander leaves – 2 sprigs
Oil – 3 teaspoon
Salt – 1/2 to 1 teaspoon
Note. The ingredients shown will vary with the original quantity.
1. Boil moong dal in water (I cooked moong dal for both beetroot shorba as well as Dal Tadka that is why the quantity is more). You will only require one tablespoon of cooked moong dal for this recipe.2. Boil the beetroot. Grind two cups of beetroot in a blender. Reserve the 1/4 cup of beetroot.3. Heat one teaspoon of oil in a pan and add ground beetroot and mint leaves. Add one cup of water. Boil well. The water should absorb the flavor of both the beetroot as well as the mint leaves. Switch off the stove, and cool it down.4. Now filter the beetroot mixture and keep the beetroot stock aside. In a pan, heat two teaspoons of oil. Add ginger garlic paste and fry till the raw smell of the ginger garlic paste goes away.5. Then add green chillies and chopped onions. Once onions turn transparent, add 1/4 cup of boiled beetroot. Fry for five minutes and then add the chopped yellow capsicum and salt.6. Now add the reserved beetroot stock. Boil for 2 to 3 minutes and then add the cooked moong dal. Boil for 3 to 5 minutes and then add 1/4 cup of lime juice followed by coriander leaves. Cook for two more minutes.Now, beetroot shorba is ready!
- You can add any color capsicum you want. The original recipe calls for yellow capsicum, but you can add any color capsicum you want.
- Though beetroot shorba is a soup, I eat it along with rice and subzi. I like this combination also.
- If you wish, you could reduce the quantity of lime juice and increase the quantity of moong dal.
Beetroot shorba, beetroot soup, easy beetroot chorba recipe below: