Vegetarian Borscht

• 2 small beets, peeled and coarsely grated
• 3 tablespoons vinegar
• 2 tablespoons vegetable oil, or as needed
• 1 onion, chopped
• 3 carrot, coarsely grated
• 8 cups water
• 1/4 medium head cabbage, shredded
• 3/4 cup dry yellow lentils
• 3 medium potatoes, peeled and diced
• salt and pepper to taste
• 2 tablespoons tomato paste
• 2 tablespoons sour cream, or more to taste
• 2 tablespoons chopped fresh dill

1. Combine beets and vinegar in a small frying pan over low heat. Cook, while stirring, until soft, about 15 minutes.
2. Heat oil in a large frying pan over low heat while beets are cooking. Add onion and stir for 2 minutes. Add carrots and cook, stirring occasionally, until soft, about 10 minutes. Set aside.
3. In the meantime, bring water to a simmer in a large saucepan. Add cabbage and lentils. Cook for 10 minutes. Add potatoes and cook for 10 minutes more. Stir in cooked beets and onion-carrot mixture. Season with salt and pepper. Add tomato paste and simmer until all vegetables are tender, about 10 minutes more. Serve with sour cream and dill.

beets, vinegar, vegetable oil, onion, carrot, water, head cabbage, yellow lentils, potatoes, salt, tomato paste, sour cream, dill

Taken from www.allrecipes.com/recipe/262176/vegetarian-borscht/ (may not work)