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Union Square's Indian borscht


  • Preheat oven to 170°C fan forced (190°C normal). 
  • Individually wrap the beetroot in kitchen foil and cook in the oven until tender. Allow to cool a little and then roughly chop in a processor. Transfer to a bowl and set aside.
  • Heat the oil in a large heavy-bottomed pot and gently saute the onions until golden. Add the chillies and ginger, mix well and saute until tender. Then add the coriander, cumin and turmeric. Mix well and cook until the spices are toasted. Add the rice and mix well until well coated.
  • Then add 1½ litres stock to the pot with the tomatoes, honey and seasonings. Mix well and bring to the boil. Turn the heat down and gently simmer for 20-25 mins until the rice is very tender. Blend the soup in 2-3 lots and return to the pot with the beetroot. Taste for seasoning and add a little more stock if needed.
  • At the same time, cook the potatoes in plenty of boiling water and drain well.
  • To serve, place a potato in individual bowls, ladle the soup over and top with a dollop of yoghurt and a sprinkling of coriander.


  • 4 medium beetroot, scrubbed & trimmed
  • 3 tbsp vegetable oil
  • 3 onions, finely sliced
  • 3 small red chillies, finely sliced
  • 2 tbsp grated fresh ginger
  • 1 tspn ground coriander
  • 2 tspn ground cumin
  • 1 tspn ground turmeric
  • ½ cup basmati rice
  • 1½-2 litres vegetable stock
  • 2 cans diced tomatoes
  • 2 tbsp honey
  • sea salt & freshly ground pepper
  • 6 chats (baby potatoes), scrubbed well
  • plain yoghurt
  • 1-2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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