As fall has arrived here in our neck of the woods (literally!) it’s beginning to feel more like soup weather. Borscht is a traditional Eastern European stew with many, many, different variations from region to region. Some places the beets are chopped, in others they are grated. Different kinds of beans may be used. The proportion of beets to cabbage can vary widely as well. The dollop of cream and dill are particularly important to giving this stew it’s rich flavor. You can find my recipe for a soy sour cream HERE, which is what I like to use for a garnish on this soup. Many people think they don’t care for beets, but I challenge you to give this stew a try and you might be pleasantly surprised!
Lucia’s Russian Borscht
- 1 Onion or 3 TBS dried chopped onion + 1/3 c. water
- 2 Tbs. Oil olive or safflower or other organic oil
- ¾ cup brown lentils
- 2 cups canned tomatoes
- 3 med. Carrots, diced
- 3 raw med. Beets,diced OR 2 14-oz. cans of canned beets (add near end if using canned)
- 2-4+ cups water, make it a fairly thick stew
- ½ med. Head of cabbage, shredded
- 2 Tbs. vegetarian beefstyle seasoning powder or Braggs Aminos
- 1-2 Tbs. regular or vegetable seasoned salt, to taste
- ¾ cup Soy Mayonnaise
- 2 Tbsp. Dried or Fresh Dill chopped finely
- Saute onions in oil in bottom of soup pot.
- Add tomatoes and ½ of water as soon as onions are softened. Add sorted and rinsed lentils. Bring to a rolling boil.
- Add sorted and rinsed lentils. Bring to a rolling boil.
- Prepare carrots and beets (if using raw beets) and add to pot, reducing heat to a steady simmer.
- After 45 minutes, add cabbage and other seasoning and canned beets (if using).
- Add water to give desired consistency. Simmer for about 15 more minutes and taste for seasoning balance. Add more salt and or beef seasoning if desired.
- Serve with a dollop of soy mayo/sour cream and sprinkle of dill on top of each bowl of soup.