Authentic home cooking from India, with US measurements. 
Beet and Tomato Soup
Week 3
Adding beets to tomatoes gives the soup a beautiful color, and it's a great way to enjoy beets if you don't eat much of them in salads. Try making this soup and enjoy!
Beet and Tomato Soup
Week 3
Adding beets to tomatoes gives the soup a beautiful color, and it's a great way to enjoy beets if you don't eat much of them in salads. Try making this soup and enjoy!
Open in Cookpad AppSteps
- 1
Chop the tomatoes into small pieces and grate the beet. Add them to a pressure cooker along with cumin seeds, cilantro, salt, garlic, green chili, and onion. Add 1 cup (about 240 ml) water, close the lid, and cook for three whistles. Then turn off the heat.
- 2
Once the pressure cooker has cooled, add water as needed and blend the mixture with a hand blender.
- 3
Strain the soup.
- 4
Reheat the soup, then pour it into serving bowls.
- 5
Top with cream and garnish with cilantro before serving.
Cooksnaps
Keywords
Similar Recipes
More Recipes
-
Persian Khamse Angoor (Khamse Pateh) – Sugar-Free Grape Preserve
-
Zireh Joosh (Joojosh) – Traditional Persian Cumin Dessert from Lorestan
-
Traditional Persian Dargaz-Style Chicken Yakhni (Caramelized Onion Chicken)
-
-
Tangy Roasted Tomato Onion Rice | Quick Leftover Rice Transformation
-
Fruity Bread Pizza - Fusion Dessert
-
High protein Healthy tasty unique peanut powder Ladoo
-
Benne Wafers (Sesame Seed Cookies)
-
-
Protein Packed Salad/ High Protein Salad For Breakfast
-
-
-
-
G's Chicken and Andouille Gumbo
-
-
-
No Sugar Guava Juicy Smoothie 🥂🍷
-
Carrot halwa in pressure cooker
-
-
-
