Name: Vegetarian Borscht
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Beets, peeled and coarsely grated - 2 small; Vinegar - 3 tablespoons; Vegetable oil, or as needed - 2 tablespoons; Onion, chopped - 1; Carrot, coarsely grated - 2; Water - 8 cups; Cabbage, shredded - ¼ medium head; Dry yellow lentils - ¾ cup; Potatoes, peeled and diced - 3 medium; Salt and pepper to taste - 3 medium; Tomato paste - 2 tablespoons; Sour cream, or more to taste - 2 tablespoons; Chopped fresh dill - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Vegetarian Borscht

1. Beets, peeled and coarsely grated - 2 small

2. Vinegar - 3 tablespoons

3. Vegetable oil, or as needed - 2 tablespoons

4. Onion, chopped - 1

5. Carrot, coarsely grated - 2

6. Water - 8 cups

7. Cabbage, shredded - ¼ medium head

8. Dry yellow lentils - ¾ cup

9. Potatoes, peeled and diced - 3 medium

10. Salt and pepper to taste - 3 medium

11. Tomato paste - 2 tablespoons

12. Sour cream, or more to taste - 2 tablespoons

13. Chopped fresh dill - 2 tablespoons

How to cook deliciously - Vegetarian Borscht

1. Stage

Combine beets and vinegar in a small frying pan over low heat. Cook, while stirring, until soft, about 15 minutes.

2. Stage

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.

3. Stage

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.

4. Stage

Add tomato paste and simmer until all vegetables are tender, about 10 minutes more. Serve with sour cream and dill.