Month: March 2016

Ruby Borscht

 

Ruby Borscht
Serves 6
A hearty Russian stew to warm the cockles of your heart!
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr
Ingredients
  1. 1 onion (or 3 TBS dried chopped onion + 1/3 cup water)
  2. 2 TBS olive oil
  3. 3/4 cup dry brown lentils (thoroughly sorted and rinsed)
  4. 2 cups canned tomatoes
  5. 3 med. carrots, peeled and diced
  6. 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)
  7. 2-4 cups of water (finished consistency is a fairly thick stew)
  8. 1/2 med. head of cabbage, shredded
  9. 2 TBS beefstyle vegetarian seasoning or Braggs Liquid Aminos
  10. Salt to taste
For garnish
  1. Soy Mayonnaise or Tofutti Better than Sour Cream
  2. Dried dill weed or finely chopped fresh dill greens
Instructions
  1. Sauté onions in oil in the bottom of a Dutch Oven or soup pot.
  2. As soon as they are softened, add tomatoes and half of the water.
  3. Add lentils and return to a rolling boil.
  4. Add carrots and beets (if using raw beets) and reduce heat to a steady simmer.
  5. After 45 minutes add the cabbage, canned beets (if using them), and all other seasonings.
  6. Add water to give desired consistency.
  7. Simmer for about 15 more minutes and taste for seasoning balance. Add more salt or Braggs Liquid Aminos if desired.
  8. 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/