Ingredients with Measurements:
- 1 cup dried lentils
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 tablespoon paprika
- 1 bay leaf
- 6 cups vegetable broth
- 1 cup chopped cabbage
- 1 cup chopped beets
- 1 cup chopped potatoes
- 1 cup chopped tomatoes
- 1/4 cup chopped fresh dill
- Salt and pepper to taste
- 1/2 cup sour cream (optional)
Special equipment needed:
- Large pot
- Wooden spoon
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the lentils and soak them in water for at least 1 hour.
2. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Cook until the vegetables are soft, about 5 minutes.
3. Add the tomato paste, paprika, and bay leaf. Cook for 1 minute.
4. Drain the lentils and add them to the pot. Add the vegetable broth and bring to a boil.
5. Reduce the heat and simmer for 20 minutes.
6. Add the cabbage, beets, potatoes, and tomatoes. Simmer for another 20 minutes, or until the vegetables are tender.
7. Remove the bay leaf and use an immersion blender to blend the soup until smooth (optional).
8. Stir in the chopped dill and season with salt and pepper to taste.
9. Serve hot with a dollop of sour cream (optional).
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 210
Fat: 4g
Carbohydrates: 36g
Fiber: 11g
Protein: 10g
Substitutions for ingredients:
- You can use any type of lentils for this recipe.
- You can substitute the vegetable broth with chicken or beef broth.
- You can use any type of cabbage for this recipe.
- You can use any type of potatoes for this recipe.
Variations:
- You can add cooked chicken or beef to this recipe for a meatier version.
- You can add more or less vegetables depending on your preference.
- You can add more or less dill depending on your preference.
Tips and tricks:
- Soaking the lentils beforehand will help them cook faster and more evenly.
- Blending the soup with an immersion blender will give it a smoother texture.
- Adding a dollop of sour cream on top of the soup will add a tangy flavor.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a dollop of sour cream on top and a sprinkle of chopped dill.
Garnishes:
Garnish the soup with a sprinkle of chopped dill.
Pairings:
This soup pairs well with a crusty bread or a side salad.
Suggested side dishes:
- Crusty bread
- Side salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the lentils and vegetables thoroughly to avoid any foodborne illnesses.
Food history:
Borș is a traditional Eastern European soup made with sourdough bread and fermented beet juice. This recipe is a vegetarian version of the classic soup.
Flavor profiles:
This soup is savory, slightly sweet, and tangy.
Serving suggestions:
Serve this soup as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Romanian