Ayurvedic Borscht

Cuisine Ayurveda

2 tbsp ghee
1 fennel, chopped (and optionally a pinch of asafoetida (hing) to give garlic-onion taste)
1 tbs fresh ginger, minced
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1 cup sweet potatoes, chopped
2 cups beets, chopped
1 celery stalk, chopped
1 carrot, sliced
2 cups coarsely chopped purple cabbage
6 cups vegetable broth or water
2 bay leaves
Optional: 1 cups beet greens, chopped
2 tsp pink salt (or to taste)
2-3 tbsp freshly ground black pepper
1 tbsp lime juice
Garnish options: Dill, coriander or parsley leaves, toasted fennel, sesame seeds

Sauté fennel and asafoetida in ghee until it becomes translucent. Add the ginger and sauté one minute
Stir in the fennel seeds and sauté until they brown and give off their distinct aroma
Add the vegetables, except the beet leaves, & sauté 3-4 mins. Pour in the broth and stir in the bay leaves
Bring to a boil, cover and reduce to a gentle simmer
Cook 15 minutes and add the beat leaves. Cook another few minutes until the greens soften
Turn off heat and allow to sit for five minutes. Stir in salt, pepper, andlime juice
Ladle the soup into serving bowls & garnish to your taste