Pretty much anytime I serve up a hearty bowl of borscht, I am again convinced it is one of the healthiest and most comforting soups to be enjoyed during the winter months. However, I enjoy it so much that I would never refuse a bowl, no matter the time of year.
I've prepared borscht on many occasions, but this recent vegetarian version of the Eastern European classic might just be a new favorite. The mighty beet is necessarily present, along with other earthy vegetables and some lentils and nutty quinoa to fill everything out. Dill was also a must for it's slightly sweet and bitter flavor, and included are also beet greens wilted in because I was fortunate to get a healthy bunch on top of the beets. To keep the theme vegan, I served up each bowl with a healthy dollop of cashew cream rather than sour cream. It's truly a meal in itself, but do serve with some chunks of crusty bread to fill things out even more if desired.
It's a vibrant and eye-pleasing dish to behold as well and a sure way to impress your dinner guests.
|Hearty Vegetarian Beet Borscht with Lentils, Quinoa and Fresh Dill|
|Recipe by Lisa Turner|
Cuisine: Eastern European
Published on January 30, 2017
A thick, hearty and vibrant beet borscht with lentils, quinoa and carrots for a complete and nourishing one-pot meal
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This is my contribution to No Croutons Required this month. Jacqueline and I take turns hosting. She is running the event this month. I'm also sharing with Jac's Meat Free Monday weekly event and also MLLA, kindly hosted this month by Siri.
Variations on a theme:
Beet, Barley and Black Bean Soup
Hearty Lentil Borscht
Beetroot Soup with Kidney Beans
Creamy Beet Borscht