In this recipe, I will tell you how to make lentil borscht. I really like vegetable soups, including lean borscht.
Cooking description:
I like the lentil version because it turns out to be more satisfying and more balanced in terms of the ratio of proteins, fats and carbohydrates. Lentils are best taken green, they are not so boiled.
Purpose: For lunch
Main ingredient: Vegetables / Legumes / Beets / Lentils
Dish: Soups / Borsch
Diet: Lenten meals / Vegetarian food
Ingredients:
- Water - 3.5 Liters
- Beets - 1 Piece
- Carrots - 1-2 Pieces
- Cabbage - 1/2 Piece
- Onions - 1/2 Pieces
- Lentils - 2/3 Cup
- Vinegar - 2 Tbsp. spoons
- Potatoes - 3-4 Pieces
- Dry dill - 1 tbsp. the spoon
- Salt - To taste
Servings: 2-4
How to cook "Borsch with Lentils"
Prepare all ingredients. Rinse the lentils, transfer to a saucepan and cover with water. After boiling, cook the lentils for 20 minutes. Grate the beets on a coarse grater, cut the potatoes into cubes. Transfer the beets to the pan, add vinegar and 2-3 tbsp. water. Simmer until the liquid evaporates. Grate the carrots on a coarse grater, chop the cabbage thinly, and cut the onion into small cubes. Add cabbage and potatoes to soup and cook for 10 minutes. Then add the beets and cook for another 10 minutes.
