A warm and calming shorba made of beetroot.

BEETROOT SHORBA

Active ingredients

4 medium beetroots, peeled and approximately sliced
2 tsps oil
4-5 black peppercorns
1 bay leaf
1/2 tsp sliced ginger
1 tsp sliced garlic
1 medium onion, approximately chopped
1 medium tomato, approximately sliced
Salt to taste
1/4 tsp crushed black peppercorns + to sprinkle
Breadsticks for serving

Approach

1. Heat oil in a pressure cooker; add black peppercorns, bay leaf, ginger, garlic and sauté for 30 seconds.
2. Include onion, tomato, beetroot, salt and mix well and prepare 2-3 minutes. Include 3 cups water and mix well. Cover the lid and cook till pressure is released 4-5 times.
3. Open the cover once the pressure is launched totally, discard the bay leaf.
4. Transfer the mix into a mixer jar and mix into a great paste.
5. Heat a deep pan and add the ground mixture. Add 1 1/2 cups of water, crushed black peppercorns and blend well, cook for 2-3 minutes.
6. Transfer in a serving bowl, spray crushed black peppercorns and serve hot with breadsticks.

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