This is a rustic and hearty Eastern European classic vegetarian borscht recipe originating from Ukraine. It uses beets, potatoes, and lentils. It’s a wholesome soup for vegetarian diets and gentle on the budget. Serve it with sour cream and fresh dill.
Preparation Details
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 6
Ingredients
- 2 small beets, peeled and coarsely grated
- 3 tablespoons vinegar
- 2 tablespoons vegetable oil, or as needed
- 1 onion, chopped
- 2 carrots, coarsely grated
- 8 cups water
- ¾ cup dry yellow lentils
- ¼ medium head cabbage, shredded
- 3 medium potatoes, peeled and diced
- salt and ground black pepper to taste
- 2 tablespoons tomato paste
- 2 tablespoons sour cream, or more to taste
- 2 tablespoons chopped fresh dill
Steps
- Combine beets and vinegar in a small skillet over low heat: cook and stir until soft, about 15 minutes.
- 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.
- 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.
- Add tomato paste; simmer until vegetables are tender, about 10 minutes. Serve soup with sour cream and dill.
