Jain Vegetarian Beetroot Soup

Ingredients

In the original Polish Zupa buraczkowa, the soup is typically made with meat-based broth or stock. However, in this Jain vegetarian adaptation, the meat is omitted, and vegetable broth is used instead. Additionally, the use of garlic and onions, which are restricted in Jain vegetarianism, is replaced with alternative spices and flavorings to maintain the essence of the dish. We alse have the original recipe for Zupa buraczkowa, so you can check it out.

• 4 medium-sized beetroots, peeled and grated (500g / 1.1 lb) 4 medium-sized beetroots, peeled and grated (500g / 1.1 lb)
• 2 medium-sized carrots, peeled and grated (200g / 7 oz) 2 medium-sized carrots, peeled and grated (200g / 7 oz)
• 2 tomatoes, finely chopped (200g / 7 oz) 2 tomatoes, finely chopped (200g / 7 oz)
• 1 tablespoon ghee (clarified butter) or vegetable oil 1 tablespoon ghee (clarified butter) or vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon green chili paste 1 teaspoon green chili paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt to taste Salt to taste
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 4g, 1g
• Carbohydrates (total, sugars): 18g, 10g
• Protein: 3g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat ghee or vegetable oil in a large pot over medium heat.
2. 2.
   Add cumin seeds and let them splutter.
3. 3.
   Add ginger paste and green chili paste. Sauté for a minute.
4. 4.
   Add grated beetroots and carrots. Cook for 5 minutes, stirring occasionally.
5. 5.
   Add chopped tomatoes, turmeric powder, coriander powder, and garam masala. Mix well.
6. 6.
   Pour in the vegetable broth and season with salt.
7. 7.
   Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
8. 8.
   Remove from heat and let the soup cool slightly.
9. 9.
   Using an immersion blender or a regular blender, blend the soup until smooth.
10. 10.
    Return the soup to the pot and reheat if necessary.
11. 11.
    Serve hot, garnished with fresh cilantro leaves.

Treat your ingredients with care...

• Beetroots — Make sure to wear gloves while handling beetroots to avoid staining your hands. You can also roast the beetroots before grating them for a deeper flavor.
• Ghee — If following a vegan diet, substitute ghee with vegetable oil for a plant-based option.
• Vegetable broth — Use homemade vegetable broth or choose a store-bought option that is free from any animal products.

Tips & Tricks

• For a spicier version, increase the amount of green chili paste according to your taste preference.
• Adjust the consistency of the soup by adding more vegetable broth if desired.
• Serve the soup with a dollop of vegan yogurt or a squeeze of lemon juice for added tanginess.
• Garnish the soup with roasted cumin seeds for an extra burst of flavor.
• This soup can be enjoyed hot or chilled, depending on your preference.

Serving advice

Serve the Jain Vegetarian Beetroot Soup as a comforting appetizer or as a light meal accompanied by crusty bread or rice.

Presentation advice

Present the soup in individual bowls, garnished with a sprig of fresh cilantro and a drizzle of olive oil. The vibrant pink color of the soup will make it visually appealing.