Beet and Lentil Borscht

Delicious. Satisfying. Chocked full of vegetables. Filling. Beautiful.

I followed this recipe exactly, it’s well written and easy to follow so I am not going to rewrite it. I’ll just link to the the post and post some of my pictures making it.

You probably have all the vegetables you need in your refrigerator. I did. I have made this with sauerkraut instead of cabbage, that was really good too.

Chop everything up. The mandolin came in handy here, but you can chop by hand if you like.

Chuck it all in a big pot with the lentils and the other ingredients called for and cook for about 30-40 minute.

The vegetables release lots of water and make a delicious broth, it’s almost like a vegetables stew. The lentils add a nice satisfying texture. This can be vegan if you use vegetable oil and top it with olive oil. I like it with some crusty bread or croutons and sour cream so darn good. I do think it needs some kind of fat to top it off to balance the flavors.

It gets better after a day or two and it makes at least 8 servings, so lunch is taken care of for a few days.

I hope you are all well and stay that way.

Mo

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This entry was posted in 2019, Beets, Cabbage, Recipes. Bookmark the permalink.

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