A rustic and hearty Eastern European classic vegetarian borscht originating from Ukraine with beets, potatoes, and lentils. A wholesome soup for vegetarian diets and gentle on the budget, too. Serve with sour cream and fresh dill.
Ingredients
- beets, peeled and coarsely: 2 piece (grated)
- vinegar: 3 Tbsp
- vegetable oil: 2 Tbsp (or as needed)
- onion: 1 piece (chopped)
- carrot, coarsely: 2 piece (grated)
- water: 8 cups
- medium head cabbage: 0.25 piece (shredded)
- dry yellow lentils: 0.75 cup
- medium potatoes: 3 piece (diced)
- salt and pepper: (to taste)
- tomato paste: 2 Tbsp
- sour cream: 2 Tbsp (to taste)
- fresh dill: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
-
Combine beets and vinegar in a small frying pan over low heat. Cook, while stirring, until soft, about 15 minutes.
-
Heat oil in a large frying pan over low heat while beets are cooking. Add onion and stir for 2 minutes. Add carrots and cook, stirring occasionally, until soft, about 10 minutes. Set aside.
-
Bring water to a simmer in a large saucepan. Add cabbage and lentils; cook for 10 minutes. Add potatoes and cook for 10 minutes more. Stir in cooked beets and onion-carrot mixture. Season with salt and pepper.
-
Add tomato paste and simmer until all vegetables are tender, about 10 minutes more. Serve with sour cream and dill.
