This is my take on the traditional Slavic winter beet soup, often with generous amounts of cabbage and sometimes a legume. Every region has it’s favorite version and you will find many variations, but this is one of my favorites.
Servings 6 people
- 1 med. onion chopped
- 2 Tbs. Olive oil (optional)
- ¾ cup brown lentils sorted, cleaned and raw/rinsed
- 2 cups tomatoes, diced and canned
- 3 carrots peeled and diced
- 3 beets, raw peeled, and diced (or 28 oz. Canned – don't add till rest of soup is cooked)
- 4 cups water more or less
- 4 cups cabbage, shredded
- 2 Tbs. soy sauce beef style seasoning, or coconut aminos
- 1-2 Tbs. vegetable seasoned salt
- Soy mayo
- Dill weed
- Sautee onions in a little oil in bottom of soup pot.
- Add tomatoes and ½ of the water.
- Add the lentils.
- Bring to a boil.
- Prepare and add the raw carrots and beets.
- After 45 minutes, add the cabbage, all the seasonings and canned beets (if you are using them.)
- Adjust the consistency of the soup by added water as necessary to make a thick stew.
- Let the soup boil about 15 minutes more and check the seasonings, adjusting the salt with Soy sauce or plain salt.
- Serve the soup with a dollop of mayo and sprinkle of dill weed.
Sodium: 520mg | Calcium: 80mg | Vitamin C: 29mg | Vitamin A: 5258IU | Sugar: 8g | Fiber: 11g | Potassium: 703mg | Calories: 186kcal | Monounsaturated Fat: 3g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 5g | Protein: 9g | Carbohydrates: 28g | Iron: 3mg