Ingredients

• 2 small beets , peeled and coarsely grated
• 3 tablespoons vinegar
• 2 tablespoons vegetable oil , or as needed
• 1 onion , chopped
• 2 carrots , coarsely grated
• 8 cups water
• 0.75 cups dry yellow lentils
• 0.25 medium head cabbage , shredded
• 3 medium potatoes , peeled and diced
• salt and ground black pepper to taste
• 2 tablespoons tomato paste
• 2 tablespoons sour cream , or more to taste
• 2 tablespoons chopped fresh dill

Instructions

1. 1 Combine beets and vinegar in a small skillet over low heat: cook and stir until soft, about 15 minutes.
2. 2 Meanwhile, heat oil in a large skillet over low heat. Add onion; cook and stir for 2 minutes. Add carrots; cook, stirring occasionally, until soft, about 10 minutes. Set aside.
3. 3 Bring water to a simmer in a large saucepan. Add lentils and cabbage; cook 10 minutes. Add potatoes; cook 10 minutes more. Stir in beets and onion mixture; season with salt and black pepper.
4. 4 Add tomato paste; simmer until vegetables are tender, about 10 minutes. Serve soup with sour cream and dill.

Nutrition per serving