About this recipe:A rustic and hearty Eastern European classic originating from the Ukraine with beetroot, potatoes and lentils. A wholesome soup for vegetarian diets and gentle on the budget too.
2 small beetroot, peeled and grated coarsely
3 tablespoons vinegar
oil for cooking
1 onion, chopped
3 carrots, grated coarsely
130g yellow or red lentils
1/4 cabbage head, shredded
3 medium potatoes, peeled and diced
2 tablespoons tomato puree
salt and pepper to taste
soured cream and fresh dill to serve
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Method Prep:15min › Cook:45min › Ready in:1hr
In a small frying pan, cook and stir the beetroot and vinegar on a low heat for 15 minutes until soft. Set aside.
Heat oil in a large frying pan over a low heat and add onion. Cook and stir for 2 minutes before adding carrots. Cook for a further 10 minutes, stirring occasionally. Set aside.
In a large saucepan, bring the water to a simmer and add lentils and cabbage. Cook for 10 minutes before adding the diced potatoes. Cook for a further 10 minutes and add the beetroot, onion, carrots, salt and pepper. Add the tomato puree and simmer for a further 10 minutes until all the vegetables are tender.