Vegetarian Borscht recipe
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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 ¼ medium head cabbage, shredded ¾ 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
Nutrition Info
- 264.4 caloriescarbohydrate: 43.8 gcholesterol: 2.1 mgfat: 6.1 gfiber: 12.9 gprotein: 10.3 gsaturatedFat: 1.4 gservingSize: -sodium: 134.7 mgsugar: 6.9 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Borscht
Directions
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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.