Vegetarian Borscht Tasty Recipes

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Vegetarian Borscht

"A rustic and hearty Eastern European classic originating from the 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 :

• 2 small beets, peeled and coarsely grated
• 3 tablespoons vinegar
• 2 tablespoons vegetable oil, or as needed
• 1 onion, chopped
• 3 carrot, coarsely grated
• 8 cups water
• 1/4 medium head cabbage, shredded
• 3/4 cup dry yellow lentils
• 3 medium potatoes, peeled and diced
• salt and pepper to taste
• 2 tablespoons tomato paste
• 2 tablespoons sour cream, or more to taste
• 2 tablespoons chopped fresh dill

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H

• 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.
• In the meantime, 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.

Notes :

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