Vegetarian Borscht

Name: Vegetarian Borscht
Total time: 75
Yield: 6
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

Recipe by Allrecipes Member from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

6 servings

•

2 small beets, peeled and coarsely grated
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3 tablespoons vinegar
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2 tablespoons vegetable oil, or as needed
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1 onion, chopped
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2 carrot, coarsely grated
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8 cups water
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¼ medium head cabbage, shredded

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¾ cup dry yellow lentils
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3 medium potatoes, peeled and diced
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salt and pepper to taste
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2 tablespoons tomato paste
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2 tablespoons sour cream, or more to taste
•

2 tablespoons chopped fresh dill

Instructions

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.
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.