Borscht – A russian soup affair to remember!!!
Spring onions with green stalk
Salt and pepper
As per taste
per bowl ( since i did not get sour cream, i used very thick creamy curd) (for garnish)
Finely chopped cabbage
(finely chopped per bowl)
Pressure cook all vegetables, bay leaf etc with little water ( 3 whistles at least)
In a food processor grind the vegetables and butter (remove the bay leaf while grinding).
Add the required amount of salt and pepper and pour equal amount in soup bowls.
Garnish with sour cream or in my case thick creamy curd and chopped coriander leaves and wolla a purpleish pink soup is ready to eat.