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Persian Beetroot Borscht by Sanaz Zardosht @sanazzardosht
Ingredients for two people
2 onions, peeled and thinly sliced
1 tsp of turmeric
2 tsp of ground cumin
1 tbsp of smoked paprika
3 garlic cloves, peeled and sliced
450g beetroot, washed, peeled and diced into 1-inch cubes
1 carrot, peeled and diced into 1-inch pieces
2 Bellana potatoes, peeled and diced into 1/2-inch cubes
1 large tomato, diced into 1-inch pieces
5g fresh red chili, finely sliced
5g fresh Ginger, peeled and sliced
2 stalks of celery sliced into 1-inch pieces
1 bay leaf
Salt and black pepper
2 tbsp of red wine vinegar
Garnish
5 tbsp of tahini
1/2 cup of cold water
1 garlic clove, peeled and grated
1 bunch of fresh dill
Method
- In a medium size non-stick pot, add the veg oil, onions & fry over a medium heat until the onions have turned golden. Add the garlic, turmeric, cumin and paprika, stir. Add more oil if needed to avoid the onions from catching to the bottom of the pan.
- Add the rest of the ingredients, except the potato, 1.5 litre of boiling water. Cover and dimmer over a medium heat for 1.5 hour. Add the potatoes in the last 30 minutes. Stir occasionally.
- Once the vegetables are tender and have a bite to them adjust seasoning to taste, adding salt, black pepper, vinegar. This soup should be reddish and slightly tart. Cover and keep warm until ready to serve.
- To prepare the garnish: Combine the tahini and grated garlic in a mixing bowl and whisk to combine. Add water little at a time, continuing to whisk until you have a creamy, pourable sauce.
Bon Appetit (Nosh-jan)