Recipe submitted by Adelina Srinivasan
Beet Soup meets Sambar is an east European Soup with South Indian character. Though spices are used with shyness in this part of the world (Moldova), soups are staples at almost every lunch and dinner. My father loves filling a spoon with sambar powder, and mixing it with any soup my mother makes. Despite the fact that we tell him it needs to cook a bit, he says: “ It loses its flavor” Laughing!!!
I am visiting Moldova now and certainly part of my luggage was occupied with spices. For Father’s Day I made a “proper Borsch” with my freshly brought Sambar powder. Did he love it? He devoured it with such slurp!
- 6-7 cups hot water
- 2 cups cabbage, chopped
- 3 large potatoes, diced
- 1 large carrot, sliced
- 1 large beet, diced
- 1 medium onion, finely chopped
- Oil for frying
- couple of bay leaves
- 1 tablespoon sambar powder
- 3 chopped tablespoons parsley
- Sour cream for serving
- Heat oil in a heavy bottom pan.
- Add onion and saute till golden brown
- Add the cabbage, potatoes, carrots and beets. Fry for about 4-5 minutes on medium heat till slightly tender, mixing every now and then.
- Pour the hot water over, add the salt, bay leaves, cover with a tight lid and let simmer till the veggies are tender.
- Add the Sambar powder and simmer for a couple of more minutes till all flavor is incorporated.
- Remove the bay leaves, garnish with parsley, and serve hot.
- Add a dollop of sour cream – it pairs very well.
Father’s Day Note:
My father was born during the World War 2, lost his father at war, and knew hardship in his life. With a large family and siblings to care for, he often tells us to appreciate what we have, for there is worse out there. He built our house with his own hands, and hundreds of more, since he was a carpenter/builder all his life.
He built a life out of nothing…and we all owe him the wisdom he passes to us.