Ingredients

  • 1-2 Tbsp apple cider vinegar (more or less to taste)
  • 2 bay leaves
  • 2 carrots, quartered lengthwise and sliced
  • 1 Tbsp dried dill
  • 1 cup black or green lentils
  • 2 cloves garlic, minced
  • 1 Tbsp ginger, minced
  • 1 Tbsp ginger powder (optional)
  • 3 cups green cabbage, shredded
  • 3 Tbsp fresh lemon juice
  • 1 medium onion, diced
  • 3-4 medium potatoes, peeled and diced into 1/2-inch cubes (I used Russet potatoes)
  • 1/2 cup raw cashews (soaked for 1-2 hrs if needed)
  • 1/2 cup raw hulled sunflower seeds (soaked for 1-2 hrs if needed)
  • 3 medium red beets (the size of a tennis ball), peeled and diced into 1/2-inch cubes
  • Salt, pepper to taste
  • 3 Tbsp tomato paste
  • 7-8 cups vegetable broth or water
  • 1/2 - 1 cup water
  • 1/2 cup white vinegar

Ready In 50 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Put diced beets into a large non-reactive bowl, cover with cold water and add white vinegar. Set aside.*In a large heavy-bottomed soup pot, saute diced onion in oil or vegetable broth/water over medium heat until it looks translucent, 3-4 min.
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  • Length: 4 minutes

Step 2

  • Add minced garlic and ginger, stir and saute for 30 sec until the vegetables release their aroma.
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Step 3

  • Add all the ingredients from potatoes to bay leaves. Bring to a boil, reduce the heat and simmer for 15 min.Meanwhile, heat a small pan over medium heat, add beets along with the water-vinegar mixture they were soaking in. Bring to a boil and simmer until most of the liquid has evaporated, about 10 min.
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  • Length: 25 minutes

Step 4

  • Add the cooked beets to the soup pot along with cabbage and tomato paste. Simmer for another 15 min.
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  • EQUIPMENT:
  • Length: 15 minutes

Step 5

  • Add salt, pepper, dried dill, ginger powder (if using, or leave out for a more traditional borscht flavor).
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Step 6

  • Add apple cider vinegar starting with 1 Tbsp. Taste and adjust the flavors with more vinegar or seasoning if needed.
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Step 7

  • Add all of the ingredients to a high-powered blender (if available, or use a regular blender and extend the blending time - soak the cashews and sunflower seeds in water for 1-2 hrs if using a regular blender). Start with 1/2 cup of water and add more if needed. Blend until smooth, periodically scraping the sides with a rubber spatula. Taste and adjust the amount of lemon juice if a more acidic flavor is desired. Makes about 2 cups. This sour cream will keep in the fridge for up to 5 days.
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