#vegetarian recipes #vegan recipes #borscht
Ingredients: red lentils, medium potatoes, medium carrots, large beets, large onions, cabbage or about a third of a large head, tomato, dill, spices, salt, vegetable oil for frying, water
Cooking method:
The ingredients are designed for a 5 liter container, I cooked in a slow cooker. We put the water to boil. We wash the lentils and throw them immediately into still cold water. It will serve as a borscht thickener.
Before boiling water, peel potatoes, onions, carrots and beets. Chop the cabbage and cut the potatoes, they will go into the soup first.
Grate the beets and carrots on a coarse grater (you can cut them), chop the onion and fry them (optional). Also add chopped tomato.
Throw chopped potatoes and cabbage into boiling water. My tomato was frozen, so I immediately threw it into boiling water. Cook for approximately 10 min.
Then add the roast from the remaining vegetables. Salt to taste, season, I have bay leaves, sweet peas, hot peppers, cloves. Boil potatoes until soft. Add chopped dill, cook for 1-2 minutes and you're done.
I offer a lazy version of borscht - immediately throw in all the chopped vegetables and cook until the potatoes are ready. I used borscht dressing (canned fried onions, beets and carrots). In any case, it will be tasty and satisfying. Bon Appetit!