Vegetarian Borscht

This vegetarian borscht recipe is a rustic, hearty classic Eastern European dish originating from Ukraine made with earthy beets, potatoes, and lentils.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 264 Calories

Ingredients

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

Recipe Instructions

Step 1

Combine beets and vinegar in a small skillet over low heat: cook and stir until soft, about 15 minutes.

Step 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.

Step 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.

Step 4

Add tomato paste; simmer until vegetables are tender, about 10 minutes. Serve soup with sour cream and dill.