not bubby’s borscht

borscht 013

Cracking into Sweet Bean’s CSA stash of organic root winter vegetables meant reinventing the warm Ukrainian soup synonymous with eastern European Jewish culture.

I created a slightly refined, if not more nutritious, version that included lentils and carrots in addition to the requisite beets. I grated the veggies using the Cuisinart instead of cutting them into chunks, which gave the soup a lighter taste on the palate, included  vegetable stock for added richness, and used French lentils–the smaller, green ones that have a more delicate texture than brown lentils.  To make the soup a meal and add to the protein hit, I served it on some freshly cooked quinoa.

 not bubby’s borscht


10 cups water

2 large organic carrots, grated

2 large organic beets, grated

1/2 cup dried lentils

2 cubes vegetable stock

1 medium onion, chopped

3 cloves garlic, chopped

2 Tbsp cider vinegar


Bring water to a boil in a large pot. Add cubes, onion and garlic. Bring to a boil again and dissolve the cubes. Add lentils. Cook for 15-20 minutes. Add carrots, beets and vinegar. Bring to a boil, then let simmer for an additional 15-20 minutes. Serve as is in a bowl or on top of one serving of cooked quinoa.