Lentil Borsch - Recipe With Step By Step Photos And Videos. How To Cook Lean Borsch With Lentils?

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Lenten borscht with lentils for lunch. Vegetable, juicy, rich. Suitable for vegans and vegetarians. Serving with sour cream - optional.

Ingredients

Red lentils - 1/3 cup

Cabbage - 1/4 small fork

Boiled beets - 1 pc.

Onions - 1 pc.

Carrots - 1 pc.

Potatoes - 1 pc.

Tomato - 1 pc.

Ketchup - 2-3 tbsp

Vegetable oil - 2-3 tbsp.

Salt to taste

Pepper mix to taste

Dried dill, parsley - to taste

Bay leaf - 1 pc.

Water - 1.5-2 l

• 31 kcal
• 1 h. 15 min.
• 15 minutes.
• 1 h. 30 min.

Photo of the finished dish

Recipe video: Lentil borscht (lean)

Step by step recipe with photos and videos

Today we are preparing lean borscht, but not with beans, but with lentils. The good thing about this recipe is that it can be prepared spontaneously without pre-soaking the bean component, because lentils do not require this. Of course, you can also make such a soup with meat, using rich broth instead of ordinary water. But this is already a variation. We will focus on the lean version.

The main components of our borscht will be vegetables - the most diverse: cabbage and beets, in the first place; then onions, carrots, potatoes and tomatoes. Lentils, the main ingredient, we need red - they boil quickly, does not require additional processing.

In this case, borsch with lentils is designed for 3-4 servings to be served as a first course. You can serve it with sour cream if you don't fast.

Cut the onion into half rings.

Grate the carrots.

We transfer vegetables to a pan with vegetable oil and simmer for 5 minutes until soft and golden brown.

Cut the tomato into small cubes.

Put it in a frying pan with vegetables, add ketchup or tomato paste.

Mix and add spices: salt, a mixture of peppers and dried herbs (parsley, dill). Mix again and warm up for a couple of minutes.

Cut the potatoes into small cubes, you can cut them into strips.

Put the washed lentils and potatoes in a saucepan with boiling water. Bring to a boil and cook for 10 minutes.

We chop the cabbage, then add a little salt and wrinkle it with our hands so that it becomes a little softer.

Transfer the cabbage to a saucepan and continue cooking for another 5 minutes.

Grate the boiled beets.

Finally, cooked roasts and beets are added to the soup. Mix everything, bring to a boil and cook for 5-7 minutes.

Add ready-made borscht to taste, add bay leaf and leave under the lid for 30 minutes.

Lentil borscht is ready! Serve with sour cream. Enjoy your meal!

Important additions to the recipe

Fresh greens are good for the dish. Therefore, if possible, use fresh dill, parsley, green onions in the preparation of borscht.

• I advise you to boil the beets in advance or buy them already boiled in a vacuum package in a store.