Vegetarian Borscht recipe

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Ingredients

2 small beets, peeled and coarsely grated
3 tablespoons vinegar
2 tablespoons vegetable oil, or as needed
1 onion, chopped
2 carrot, coarsely grated
8 cups water
¼ medium head cabbage, shredded
¾ 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

Nutrition Info

264.4 calories
carbohydrate: 43.8 g
cholesterol: 2.1 mg
fat: 6.1 g
fiber: 12.9 g
protein: 10.3 g
saturatedFat: 1.4 g
servingSize: -
sodium: 134.7 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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. 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.

Recipe Yield

6 servings

Recipe Note

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.

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