Guest guest Posted March 2, 2000 Report Share Posted March 2, 2000 Vegetarian Lentil Soup Russian Vegetarian Borscht * Exported from MasterCook * Russian Vegetarian Borscht Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sherilyn Cookbooks On/Line Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion 1 small cabbage 3 medium size carrots 1 small parsnip 3 medium size beets 3 medium size potatoes 2 tablespoons oil for frying garlic bay leaves tomato puree Peel and chop the onion, cut the cabbage into 2-inch chunks, peel and cut carrots, parsnip and beets into thin strips 2 inches long. Peel and cut potatoes into 1/2-inch pieces. Lightly fry in the oil the onion, carrots, parsnip and beets. Put them into a saucepan with garlic and bay leaves and cover with 6 cups water. Add cabbage, potatoes and tomato puree, pepper and salt. Simmer, covered until vegetables are soft, about 1 hour. Serves 6. This is the Borscht served during Lent. This is a recipe from our database at Cookbooks On/Line! Shared by Sherilyn Schamber to Veg-Recipes, Mar. 2000 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetarian Lentil Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookbooks On/Line Sherilyn Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dried lentils 4 cups water 1 large onion -- chopped 4 carrots -- peeled and chopped 2 ribs celery -- chopped 1 15 ounces ca tomato puree 1 clove garlic -- minced or pressed 2 teaspoons salt 3/4 teaspoon freshly ground black pepper 1 teaspoon dried thyme leaves 1/2 teaspoon dried tarragon leaves Combine lentils, water, onion, carrots and celery in large pot. Simmer gently for 2 1/2 hours. Add more water if needed. Stir in tomato puree. Add garlic and salt to taste, black pepper, thyme and tarragon. If desired, add some fresh greens for garnish and for added nutritional value. Heat through and serve immediately. Good served with: French bread, butter, cheese, red wine or other favorite beverages. Tip: This soup is even better if prepared 2 days in advance as the flavors blend and become richer when refrigerated. This is a recipe from our database at Cookbooks On/Line! Shared by Sherilyn Schamber to Veg-Recipes, Mar. 2000 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.