Description
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
- 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
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.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 6