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Lentil and Vegetable Borscht with Sour Cream
Created by: Howcan Team
Ingredients
- 1 cup of dried lentils
- 6 cups of vegetable broth
- 2 tablespoons of olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 carrots, diced
- 2 potatoes, peeled and diced
- 2 beets, peeled and diced
- 1 cup of shredded cabbage
- 1 can (14 oz) of diced tomatoes
- 2 bay leaves
- 1 teaspoon of paprika
- 1/2 teaspoon of dried dill
- Salt and pepper to taste
- 1/2 cup of sour cream
Instructions
- Rinse 1 cup of dried lentils under cold water and drain.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
- Add the diced carrots, potatoes, and beets to the pot, and cook for 5 minutes, stirring occasionally.
- Pour in 6 cups of vegetable broth and add the rinsed lentils, shredded cabbage, diced tomatoes, bay leaves, paprika, and dried dill. Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to low and simmer for 30 minutes, or until the lentils and vegetables are tender.
- Once the soup is ready, remove the bay leaves and discard them. Taste and adjust the seasoning if needed.
- To serve, ladle the borscht into bowls and top each serving with a dollop of sour cream. Enjoy hot.
Lentil and Vegetable Borscht is a hearty and flavorful soup with origins in Eastern Europe, particularly Ukraine and Russia. This traditional dish has been enjoyed for centuries, with each region adding its own unique twist. The addition of sour cream gives the borscht a creamy and tangy flavor that complements the earthy lentils and vibrant vegetables. Chefs in Ukraine and Russia have perfected the art of making this dish, using fresh, locally sourced ingredients to create the most authentic and delicious borscht. Today, the best versions of this dish can be found in traditional Eastern European restaurants, where the rich history and flavors of borscht come to life. The key to getting this dish right lies in the balance of flavors and the quality of the sour cream. The sour cream should be added at the end to ensure a creamy texture without curdling. For a famous alternative method, some chefs also add a dollop of sour cream on top of the soup when serving, creating a beautiful presentation and an extra burst of creaminess with each spoonful.
60 min
6
320 calories
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