Soup Dilruba is beetroot and carrot soup served with fresh beet and carrot cutlet. It's named soup Dilruba because it's red in colour and close to heart hence heart shaped garnishing.
Heat 2 tablespoons oil in a cooker put finely chopped 4 slices of garlic, then add one medium sized grated carrot, one medium sized grated beetroot, one tablespoon roasted cumin powder and stir for 7 minutes then add one small size tomato stir 5 minutes, add water and whistle (5 whistles)
Step 2
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Now separate the water and beetroot, carrot and tomato in a pan with the help of a strainer and keep the the grated vegetables separately.
Step 3
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Take one tablespoon of cornflour in 1.5 tablespoon of water. Keep it aside.
Step 4
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Put the pan on the gas stove in which we have separated the liquid and let it boil, after it starts to boil add cornflour mixture, salt, black pepper & chaat masala. Let it boil for 5 minutes.
Step 5
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Now for making the topping or dressing - cutlets - take the remaining grated beetroot, grated carrot and tomato, add bread, add black pepper, chaat masala, salt ,corn flour. (Spices as per taste and corn flour and bread just to bind it together) - mix it all together with hands and mash the bread in mixture
Step 6
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Now make small balls out of it. From the remaining mixture make the dough flat and little thick on the surface, then with the help of heart shaped cookie cutter cut out the dough. Now fry the balls and heart shaped cutlets made from dough.
Step 7
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Soup is ready to be served in a bowl and garnish it with cutlets and beetroot cuttings, carrot cuttings & coriander as shown in the pic.
Step 8
: Optional
Just to make the soup more creamy and velvety add cream in the soup.