How to Make Vegetarian Batch Cooking Cookbook

Vegetarian Borscht

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Recipe Summary Vegetarian Borscht

A rustic and hearty Eastern European classic originating from the Ukraine with beets, potatoes, and lentils. A wholesome soup for vegetarian diets and gentle on the budget, too. Serve with sour cream and fresh dill.

Ingredients | Vegetarian Batch Cooking Cookbook

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

Directions

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.

Info | Vegetarian Batch Cooking Cookbook

prep: 15 mins cook: 45 mins total: 1 hr Servings: 6 Yield: 6 servings

TAG : Vegetarian Borscht

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Borscht,