Vegetarian Borscht

  • Recipe By
  • Published Jan 28th
  • Ready In1h
  • Servings6
  • Calories264
A rustic and hearty Eastern European classic originating from the Ukraine with beets, potatoes, and lentils. A wholesome soup for vegetarian diets and gentle on the budget, too. Serve with sour cream and fresh dill.

Vegetarian Borscht Ingredients

The following are the ingredients needed to make delicious Vegetarian Borscht for 6 servings:

  • 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

Vegetarian Borscht Cooking Instructions

  • Prep15m
  • Cook45m
  • Ready In1h

To cook Vegetarian Borscht, you need about 15 minutes of preparation time. The time needed to cook this Vegetarian Borscht is about 45 minutes , and you can serve your Vegetarian Borscht within 1 hour . The following are the steps to cook Vegetarian Borscht easily:

  1. 1 Combine beets and vinegar in a small frying pan over low heat. Cook, while stirring, until soft, about 15 minutes.
  2. 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. 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.

Nutrition Facts

Per Serving: 264 calories; 6.1 grams of fat; 43.8 grams of carbohydrates; 10.3 grams of protein; 2 milligrams of cholesterol; 135 milligrams of sodium.

  1. Jun 13th 2018

    I like to boil beets first separately. And start with frying carrot and onion then pour water, always.