“This recipe for Vegetarian Borscht is perfect for the upcoming cold winter days. It’s hearty, delicious and packed with flavor.”
“The base of this soup is made up of tomatoes, potatoes, cabbage and carrots. The addition of beets gives it a deep red color that will make your house smell amazing! This dish has so much to offer: healthy vegetables, protein-packed beans and vitamin A from the sweet potatoes.” “Topped off with sour cream or yogurt (or both!), you can’t go wrong!”
prep: 15 mins, cook: 45 mins, total: 60 mins, Servings: 6, Yield: 6 servings
salt and pepper to taste
1 onion, chopped
3 tablespoons vinegar
2 small beets, peeled and coarsely grated
¾ cup dry yellow lentils
2 carrot, coarsely grated
2 tablespoons sour cream, or more to taste
8 cups water
2 tablespoons vegetable oil, or as needed
3 medium potatoes, peeled and diced
¼ medium head cabbage, shredded
2 tablespoons chopped fresh dill
2 tablespoons tomato paste
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.
Per Serving: 264 calories; protein 10.3g; carbohydrates 43.8g; fat 6.1g; cholesterol 2.1mg; sodium 134.7mg.