Lentil borscht
Description
Hearty and aromatic soup. I prefer the version with lentils because it turns out more filling and better balanced in terms of protein, fat, and carbohydrate ratio. It's best to use green lentils, as they don't break down as much. Serve the soup hot.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Rinse the lentils, transfer them to a saucepan, and add water. After boiling, cook the lentils for 20 minutes.
- 3
Step 3
Grate the beet on a coarse grater, cut the potatoes into cubes.
- 4
Step 4
Transfer the beet to a frying pan, add vinegar and 2-3 tablespoons of water. Simmer until the liquid evaporates.
- 5
Step 5
Grate the carrots on a coarse grater, thinly shred the cabbage, and cut the onion into small cubes.
- 6
Step 6
Add cabbage and potatoes to the soup, cook for 10 minutes. Then add beetroot, cook for another 10 minutes.
- 7
Step 7
In a skillet, sauté the onion and carrot in a small amount of oil until golden brown.
- 8
Step 8
Add the sautéed mixture to the soup. Season with salt to taste and add dried herbs. Cook the borscht for another 5 minutes. Turn off the stove and let the soup steep for another 10 minutes.
- 9
Step 9
The borscht with lentils is ready.