Borscht is so wonderful…fresh, earthy, a bit sweet with that tangy astringent flavor that’s so satisfying.
Serves 6-8
Ingredients
2 T. olive oil
1 medium onion, chopped
2 leeks, sliced in 1″ pieces
4 cloves garlic, minced
4 bay leaves
1 T. fresh thyme leaves, minced
4 medium red beets, chopped julienne
4 medium carrots, chopped
2 small/medium vine ripe tomatoes, chopped
1 T. tomato paste
1 t. caraway seeds
1 T. Dijon mustard
8 c. low sodium vegetable broth
1 c. dried black lentils
1/2 large red cabbage, finely chopped
1 T. apple cider vinegar
salt & pepper to taste
greek yogurt
Directions
Night before: Soak lentils in water overnight. Drain and rinse. Set aside.
To prepare borscht: Warm olive oil in a large saucepan over medium heat. Add onion, leeks and pinch of salt, and sauté 4-5 minutes, until vegetables begin to soften. Add garlic, bay leaves, thyme, caraway seeds and sauté for 2-3 minutes until fragrant. Add tomatoes, tomato paste, carrots and dijon mustard, and stir all ingredients together. Increase heat and add the beets, soaked lentils, and broth and bring to boil. Once boiling, reduce to simmer and cook about 20 minutes until lentils are tender. Add the cabbage, apple cider vinegar, a sprinkling of salt and pepper and simmer for another 5 minutes.
Serve immediately with a drizzle of olive oil and a dollop of greek yogurt, and enjoy! Store in fridge up to 4 days.
