The no1 portal serving the people of Bihar and Jharkhand around the world
Recipe
 |
Recipe Contributed By: Anupriya Sinha, Pune |
Ingredients
Tomato – 4 medium (chopped)
Beetroot – ¼ th of a medium beetroot (chopped)
Celery – 1 long stick (chopped)
Onion – 1 medium (chopped)
Garlic – 2-3 cloves (finely chopped)
Ginger – 1" pc (finely chopped)
Bay leaf – 1
Salt – as per taste
Sugar – 1 tsp or as per taste
Black or white pepper powder – as desired
Olive oil – 1 tsp
Corn starch – 2 tsp (dissolved in 2 tbsp water)(optional)
Water – 4 cup
Method of Preparation
1. Heat oil in a pressure cooker and add bay leaf, onion, garlic and ginger. Saute till you get the aroma.
2. Add tomatoes, beetroot and celery, and sauté for 1 minute.
3. Add little salt and water, and cook till vegetables are done. Cool, strain and keep the stock aside.
4. Remove bay leaf, grind the cooked vegetables in a mixer and add to the stock. If desired you can strain the soup again, at this stage, to get a smoother texture.
5. Bring to boil, lower heat and simmer for 3-4 minutes.
6. Adjust salt, add sugar and pepper powder, and mix well.
7. Add the corn starch, mix and simmer for another minute.
8. Serve hot with bread croutons.
Notes and Tips
2. I use corn starch to give the soup, a creamy texture and thickness, as I like it that way. But this is an optional ingredient hence you may do without it.
