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Beet Khutta (Indian Beet Soup)

Serves 6-8
The Baghdadis of Calcutta—Jews primarily from Iraq who arrived in India in the early 19th century—merged their traditional foods with those of their adopted country. This is the Indian version of an Iraqi beet soup. Khutta means sweet and sour—a taste that Calcutta Jews inherited from their Middle Eastern forebears. Choose firm, deep red beets up to two inches in diameter; large, mature roots tend to be woody and flavorless.

Prep time: 15 Minutes
Cook time: 40-45 minutes

Ingredients:

2	tablespoons vegetable oil	2	medium yellow onions, chopped
2	teaspoons grated fresh ginger	2	cloves garlic, minced
¹/₈	teaspoon tumeric	6	cups water
8-10	(28 ounces) medium beets, peeled and shredded or diced	¹/₃	cup chopped fresh mint
2	tablespoons fresh lemon juice	2	tablespoons sugar or honey
2	teaspoons kosher salt		Pepper to taste
2	cups (14 ounces) peeled, seeded, and chopped tomatoes

Directions:

Related Recipes

In a large pot, heat oil over medium heat. Add onions, ginger, garlic, and turmeric and sauté until soft, 5–10 minutes. Add water, beets, and tomatoes.
Bring to a boil, reduce heat to low, and simmer until beets are tender, about 35 minutes. Stir in mint, lemon juice, sugar, salt, and pepper. Serve warm with rice.
variation Cholo Chamad (Iraqi Beet Soup): Omit the ginger, garlic, turmeric, and mint.