Jan 05, 2013
Move over borscht, here comes Beet Shorba! What is shorba? In Arabic it means “soup.” In South Asia it simply means “gravy.” You will sometimes find it in Indian restaurants which is where I first had it.
Beets are very low in calories, contain zero cholesterol and a small amount of fat. Their nutrition benefits come particularly from fiber, vitamins, minerals, and unique plant derived anti-oxidants. The root is also a rich source of B-complex vitamins such as niacin (B-3), pantothenic acid (B-5), pyridoxine (B-6) and minerals such as iron, manganese, copper, and magnesium.
There are many varieties of beets out there. I prefer the dark red beets for this shorba because of the beautiful color they create in the final dish. This is my version of a creamy, beet shorba with subtle spices and distinct aromas that will take you to faraway lands! Indian cooking can be daunting to some. It’s really not mysterious or difficult. It’s all about the SPICES. Below the ingredient list is a photo of the spices I used in this soup. Click on the photo to get to the site where I purchase all my Indian spices.
- 4 cups chopped beets (about 1-2 inches thick)
- 2 cups water
- 1 cup low-fat coconut milk
- 1 TBS cashew butter
- 1″ piece fresh ginger
- 6-8 Saffron threads
- 1 tsp cardamom powder
- 3 sticks malabar cinnamon
- 1 TBS Moroccan spice blend
- 1 tsp coriander powder
- 1 TBS date sugar
- Salt to taste
- Place beets in medium sized pot with water.
- Cover and simmer until beets are tender.
- Transfer beets and water to high powdered blender and blend until smooth.
- Return to pot and add remaining ingredients. The cashew butter should be thinned with a little of the soup broth before adding it to the pot. Otherwise it will just lie there, like a lump (kind of like my cat on the bed).
- Cover and heat on the very lowest setting possible for at least an hour, longer if possible. This will give all those lovely spices a chance to mingle together and develop into the aromatic bliss that they impart.
- Serve with a few dribbles of coconut milk, artfully swirled 🙂
Makes about 6 cups.