Name: Beet and Lentil Borscht
Yield: Makes 4-6 servings
Ingredients: Ground allspice, ¼ teaspoon; Sea salt and freshly ground pepper; Dried brown lentils, ¾ cup (5¼ oz/160 g); Large Yukon gold potato, 1, peeled and cut into ½-inch (12-mm) cubes; Red wine vinegar, 2 tablespoons; Tomato paste, 2 tablespoons; Yellow onion, 1½ cups (7½ oz/235 g) finely chopped; Dried porcini mushrooms, ½ oz (15 g); Olive oil, 1 tablespoon; Boiling water, 1 cup (8 fl oz/250 ml); Red beets, ¾ lb (375 g), peeled and cut into ½-inch (12-mm) cubes (about 3 medium beets); Dried bay leaf, 1; Celery, 1 stalk, thinly sliced; Garlic, 2 teaspoons minced; Dried dill, 2 teaspoons; Carrots, 2, peeled and finely chopped; Sour cream, for garnish; Vegetable broth, 4 cups (32 fl oz/1 l)

Preparation info

Makes
4-6
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

Brown lentils take the place of beef in this hearty winter soup, while dried porcini mushrooms add deep flavor and meaty texture. I like to serve this soup with dark rye bread and a crisp romaine salad with hardboiled eggs.

Ingredients

Dried porcini mushrooms, ½ oz (15 g)
Boiling water, 1 cup

Method

In a small, heatproof bowl, place the dried mushrooms. Pour the boiling water on top and let stand until softened, 15 minutes. Using a slotted spoon, remove and drain the mushrooms. Chop the mushrooms and reserve the soaking liquid.
In a large soup pot, warm the oil over medium heat. Add the onion, carrots, and celery, and sauté until tender, 5 minutes. Add the

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Beet and Lentil Borscht

Ingredients

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