CookPal AI
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Vegetarian Borscht

Cost $8, save $12

Source: Recommended by CookPal

  • 60 Min
  • 6 Servings
  • $8

INGREDIENTS

  • Vegetables

    • 2 small beets, peeled and coarsely grated
    • 🧅 1 onion, chopped
    • ÂĽ medium head cabbage, shredded
    • 🥔 3 medium potatoes, peeled and diced
    • 2 tablespoons chopped fresh dill

  • Condiments

    • 3 tablespoons vinegar
    • 2 tablespoons tomato paste
    • 2 tablespoons sour cream, or more to taste

  • Oils

    • 2 tablespoons vegetable oil

  • Broth & Lentils

    • đź’§ 8 cups water
    • Âľ cup dry yellow lentils

STEPS

1

Combine beets and vinegar in a small skillet over low heat: cook and stir until soft.

2

Heat vegetable oil in a large skillet over low heat. Add onion and cook for 2 minutes. Add shredded carrots and cook until softened.

3

Bring water to a simmer in a large saucepan. Add lentils and cabbage, and cook for 10 minutes.

4

Add potatoes, cook another 10 minutes. Stir in beets and onion mixture. Season with salt and pepper if desired.

5

Add tomato paste and simmer until vegetables are tender. Serve soup topped with sour cream and dill.

NUTRIENTS

Per 1 serving

🔥

264

Calories

  • 10g
    Protein
  • 44g
    Carbs
  • 6g
    Fats

đź’ˇ Tips

Add a slice of rye bread on the side for a complete meal.Adjust sour cream to your taste preference for creaminess.Store in the fridge for up to 3 days; it tastes even better the next day!

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.