Beet and Lentil Borscht

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

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

Dinner
Gluten-free
Vegetarian
Soup
Winter

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