Borscht Soup - the curried version

 Ingredients:-

Beets - 4 medium to large size (around 750g) Chopped into cubes

Potatoes - 2 large or 1 medium & 1 small chopped into cubes 

Carrots - 2 large chopped into cubes

Cabbage - 1/8 to 1/4 of a cabbage

Garlic - 1 bulb peeled and roughly smashed up

Salt - 3 1/2 tsp

Bay leaf - 2

Curry powder - 4 tsp (if your curry powder is not of the hot version you will have to add a teaspoon or 2 of cayenne powder)

Olive oil - 1/4 cup

Water - 2.5 litres

Dill - 1 cup chopped (optional)

Method:-

In a big pot add 2.5 litres of water. Heat on medium heat. After it comes to a boil add chopped beets, potatoes, carrots, cabbage, bay leaf and garlic cloves.  Add salt.  Stir and let it simmer for 25 minutes.  Add curry powder.  Mix well and simmer for 20 more minutes until the beets become soft.  

Remove the bay leaf and puree the soup in batches in a blender.  Put the soup back into the pot and add olive oil and chopped dill.  Mix well and serve the soup. You may put a dollop of butter, yogurt or sour cream on the top. I usually prefer a dollop of butter.