For a richer flavor, consider using vegetable broth instead of water. A bay leaf added during the simmering process can enhance the depth of flavor. Remember to remove it before serving. Feel free to add other vegetables like bell peppers or celery to customize your borscht. If you prefer a smoother soup, you can partially blend the borscht using an immersion blender before serving. Borscht tastes even better the next day, as the flavors have more time to meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Vegetarian Borscht
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 15 mins
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SERVING6 People
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VIEWS9
Embark on a culinary journey to Eastern Europe with this vibrant and comforting Vegetarian Borscht. A symphony of earthy beets, hearty lentils, and garden-fresh vegetables come together in this nourishing soup. A timeless Ukrainian classic, perfect for warming the soul on chilly days. Serve with a dollop of tangy sour cream and a sprinkle of fragrant dill for the ultimate experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate44 g
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Cholesterol2 mg
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Fiber13 g
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Protein10 g
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Saturated Fat1 g
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Sodium135 mg
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Sugar7 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a small skillet over low heat, combine the grated beets and vinegar. Cook, stirring occasionally, until the beets are softened and have absorbed the vinegar, approximately 15 minutes.
02
StepWhile the beets are cooking, heat the vegetable oil in a large pot or Dutch oven over low heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 2 minutes. Add the grated carrots and continue to cook, stirring occasionally, until softened, about 10 minutes. Set the onion and carrot mixture aside.
03
StepIn a large saucepan, bring the water to a gentle simmer. Add the dry yellow lentils and shredded cabbage. Cook for 10 minutes. Add the diced potatoes and continue to cook for another 10 minutes, or until the potatoes are slightly tender.
04
StepStir in the cooked beets and the onion-carrot mixture into the lentil-cabbage-potato mixture. Season with salt and freshly ground black pepper to taste.
05
StepAdd the tomato paste to the soup and stir well to combine. Simmer until all the vegetables are tender and the flavors have melded together, approximately 10 minutes.
06
StepLadle the Vegetarian Borscht into bowls and serve hot. Garnish each serving with a dollop of sour cream and a sprinkle of fresh dill.
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RECIPE REVIEWS
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Sammie Gusikowski
Jul 1, 2025I appreciate how simple and affordable this recipe is.
Myron Daugherty
Jun 29, 2025My family loved this soup, even my picky eaters!
Arvel Denesik
Jun 29, 2025I've never made borscht before, but this recipe was easy to follow and the results were fantastic.
Cecilia Cole
Jun 28, 2025I added a little smoked paprika for a smoky flavor, and it was delicious!
Joanny Luettgen
Jun 27, 2025The beets and vinegar trick is genius! It really brings out the flavor of the beets.
Zora Koepp
Jun 27, 2025I've made this recipe several times now, and it's always a hit.
Maverick Stanton
Jun 26, 2025This borscht is amazing! So flavorful and easy to make.