Thick aromatic borscht is prepared without meat, but with the addition of a small number of red lentils, which makes the dish more nutritious and satisfying! A great solution for a homemade meal!
Summary
| Cook Time | 3 hours |
| Total Time | 3 hours |
| Course | Soup |
| Servings (Default: 5) |
Ingredients
Ingredients- White cabbage – 220 g
- Beets – 330 g
- Red lentils – 65 g
- Potatoes – 200 g
- Tomatoes – 100 g
- Onions – 50 g
- Carrots – 50 g
- Tomato paste – 70 g
- Salt – 1 teaspoon
- Ground black pepper – on the tip of a knife
- Vegetable oil – 2 tbsp
- Fresh dill – 3 g
- Fresh parsley – 3 g
- Bay leaves – 1-2 pcs.
- Water – 1.6-1.7 liters
Print Recipe
Pin Recipe Instructions
- Rinse the beets, place them in a saucepan, and cover them with water until the beets are completely covered. Cover, bring to a boil, and then, reducing heat to low, cook the beets until cooked. The approximate cooking time is 45-50 minutes. Remove the finished beets from the water and cool.
- Peel and cut the potatoes into small cubes.
- Bring the water in a saucepan to a boil. Place the chopped potatoes and lentils in boiling water. Cover the pot with a lid, bring the contents of the pot to a boil, and then, reducing the heat to low, simmer for 10 minutes.
- Peel the onion and cut it into small cubes. Peel and grate the carrots.
- Rinse the tomatoes and make a cruciform cut in each. Pour boiling water over the tomatoes for 30-45 seconds and then discard in a colander. Pour ice water over the tomatoes and peel them off. Cut the peeled tomato pulp into small pieces.
- Heat vegetable oil in a skillet. Place chopped onions and carrots. While stirring, fry over low heat for 2-3 minutes, until soft. Add chopped tomatoes and tomato paste to the pan, stir, heat for 1 minute over low heat, and remove from the stove.
- Chop the cabbage thinly. If the cabbage is not juicy enough, you can mash it with your hands to soften the cabbage. Peel and grate the boiled beets.
- Add shredded cabbage to a pot of potatoes and lentils. Bring to a boil, simmer for 5-6 minutes over low heat. Then add the beets and fry from the pan to the pan. Pour in salt and black pepper, add the bay leaf. Bring to a boil again. Cook the borscht for 5 minutes.
- Remove the finished borscht with lentils from the heat, let it brew for 35-40 minutes and then serve. Chop parsley and dill. When serving, top each borsch with chopped herbs.
Bon Appetit!
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