Sunday, July 26, 2015

Borscht Lentil Dip

This recipe sounded really interesting to me. I make a pretty mean Borscht so I just had to try this Borscht Lentil dip. Give it a shoot and I think you will like it!




Ingredients:
3/4 - Cup Cooked or Canned Lentils
2/3 - Cup Pickled Beets
1/4 - Cup Sour Cream
1 - Tbsp Olive Oil
1 - Tbsp Chopped Fresh Dill
1/2 - Tsp Salt
1/2 - Tsp Pepper




Directions:
Cook Lentils.


Add Lentils to Food Processor.


Add Sour Cream.


Blend.


Add the Beets.



And Dill.


Puree until smooth


Serve with some pretzel chips.



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2 comments:

  1. UnknownMarch 20, 2016 at 9:50 PM

    As a Ukrainian purist, what happens if you use baked or boiled beets rather than pickled?

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  2. Terry EdwardsApril 2, 2016 at 8:39 PM

    I think baked beets would add a lot more inconsistencies in the colour and texture. Boiled would work but that adds a lot more prep time and I also think that you would need to add some additional dill as the pickled beets already bring some dill to the table.

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