Vegetarian Borscht
Description
This vegetarian borscht recipe is a rustic, hearty classic Eastern European dish originating from Ukraine made with earthy beets, potatoes, and lentils.
Ingredients
•
2 small beets, peeled and coarsely grated
•
3 tablespoons vinegar
•
2 tablespoons vegetable oil, or as needed
•
1 onion, chopped
•
2 carrot, coarsely grated
•
8 cups water
•
3/4 cup dry yellow lentils
•
1/4 medium head cabbage, shredded
•
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
Directions
1
Combine beets and vinegar in a small skillet over low heat: cook and stir until soft, about 15 minutes.
2
Meanwhile, heat oil in a large skillet over low heat. Add onion; cook and stir for 2 minutes. Add carrots; cook, stirring occasionally, until soft, about 10 minutes. Set aside.
3
Bring water to a simmer in a large saucepan. Add lentils and cabbage; cook 10 minutes. Add potatoes; cook 10 minutes more. Stir in beets and onion mixture; season with salt and black pepper.
4
Add tomato paste; simmer until vegetables are tender, about 10 minutes. Serve soup with sour cream and dill.