Ayurvedic Beet Soup (Borscht)


This beetroot soup is a great warning comforting food, perfect for chilly evenings. It is rich in vitamins, minerals and contains a high amount of antioxidants. This recipe hardly contains any calories making it perfect for someone following a specific diet and is also beneficial in regulating blood pressure while preventing heart, liver, and stomach infections.

Great for Pitta & Vata Dosha

Prep Time: 20 Min
Total Time: 1 Hour 20 Min
Serves: 4-5 Person


  • 2 cups fresh beets (roughly sliced)
  • 1 tsp chopped parsley
  • 1/2 onion chopped,
  • 1 celery stalk (diced)
  • 1 Tbsp. ghee
  • 1/2 cup potato finely chopped
  • 1 grated carrot
  • 2 tbsp lemon juice
  • 1 Tbsp organic sugar
  • 5 cups veggie broth or water
  • 1tsp fresh yoghurt (for garnishing)


  1. Take a pot. Add 1 Tbsp ghee and sauté the chopped onion for 5 minutes.
  2. Add beets, potato, carrot, and celery and give it a stir. Now put in 5 cups of vegetable stock or water.
  3. Bring to a mixture to boil at high flame, then reduce to a low heat setting and cover.
  4. Let it simmer and cook for around 45 minutes or until the beets are soft. Make sure you don’t overcook it.
  5. Add Lemon juice, sugar, salt, and pepper in the end and give a good stir.
  6. Sprinkle chopped parsley and add yogurt to garnish. Serve Hot & enjoy.

Serving Suggestions

Serve with a dollop of yogurt or sour cream on top.

Check out the Ayurvedic benefits of ingredients used in this recipe

Chinmayi Kulkarni

Chinmayi is a Nutritionist turned Marketer, with Masters in both Marketing and Nutrition. Her focus is to combine her knowledge to understand and evangelize Ayurveda.

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