Vegetarian Borscht

A rustic and hearty Eastern European classic vegetarian borscht originating from 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.

• 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
• ¼ medium head cabbage, shredded
• 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
• ¾ cup dry yellow lentils

Recipe Instructions

Step 1

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

Step 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.

Step 3

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.

Step 4

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