Ruby Borscht
2016-03-27 14:43:36
Serves 6
A hearty Russian stew to warm the cockles of your heart!
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr
Ingredients
- 1 onion (or 3 TBS dried chopped onion + 1/3 cup water)
- 2 TBS olive oil
- 3/4 cup dry brown lentils (thoroughly sorted and rinsed)
- 2 cups canned tomatoes
- 3 med. carrots, peeled and diced
- 3 med beets, raw,peeled, and diced into chunks OR 2 14-oz cans of canned beets (add pre-cooked or canned beets to stew at end with cabbage)
- 2-4 cups of water (finished consistency is a fairly thick stew)
- 1/2 med. head of cabbage, shredded
- 2 TBS beefstyle vegetarian seasoning or Braggs Liquid Aminos
- Salt to taste
For garnish
- Soy Mayonnaise or Tofutti Better than Sour Cream
- Dried dill weed or finely chopped fresh dill greens
Instructions
- Sauté onions in oil in the bottom of a Dutch Oven or soup pot.
- As soon as they are softened, add tomatoes and half of the water.
- Add lentils and return to a rolling boil.
- Add carrots and beets (if using raw beets) and reduce heat to a steady simmer.
- After 45 minutes add the cabbage, canned beets (if using them), and all other seasonings.
- Add water to give desired consistency.
- Simmer for about 15 more minutes and taste for seasoning balance. Add more salt or Braggs Liquid Aminos if desired.
- Serve with a dollop of non-dairy mayonnaise or sour cream and a sprinkle of dill on each bowl of soup.
Ben & Madeline https://www.benandmadeline.us/