Borscht with beans will not surprise anyone anymore. What if you experiment with other legumes? For example, I suggest cooking borscht with lentils today. I advise you to take the red one, because it fits better in color.
Ingredients
- Vegetable broth - 2 l
- Lentils - 1 glass
- Beetroot - 2 pieces
- Carrots - 2 pieces
- Cabbage - 300 g
- Onion - 1 piece
- Bell pepper - 1 piece
- Parsley - 4 twigs
- Spices and seasonings - 1 tbsp.l.
- Tomato paste - 1 art.l.
Step-by-step cooking recipe
Randomly slice all the vegetables as you like.
Put potatoes, cabbage and washed lentils in boiling vegetable broth or water.
After 5 minutes, add the beets, and after another 5 minutes – the rest of the vegetables.
Boil the borscht until the ingredients are ready, add tomato paste and herbs, and cook for another 2 minutes.
Season to taste and remove from heat.
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