Beetroot Soup (Borscht) in Just 10 Minutes

Step 1

Chop spinach, beetroot, onion, and tomato.

Step 2

Heat some oil in a pressure cooker, sauté onion with salt until soft and then add cumin powder.

Step 3

Add tomato, beetroot, and 2 cups of water. Pressure cook for 3 whistles.

Step 4

Blend the soup until smooth in a blender.

Step 5

Put the soup back in the pressure cooker, add chopped spinach, simmer for 5 minutes and then turn off heat.

Step 6

Heat some oil in a pan, add cooked chickpeas, sambar powder, salt and mix well.

Step 7

Cook chickpeas on low heat for 10 minutes until crispy. Top the soup with crispy chickpeas and serve.