Vegetarian Recipe ⤞ Vegetarian Borscht

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.

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

Cooking 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.

Nutrition Facts

• calories264.4
• carbohydrateContent43.8 g
• cholesterolContent2.1 mg
• fatContent6.1 g
• fiberContent12.9 g
• proteinContent10.3 g
• saturatedFatContent1.4 g
• sodiumContent134.7 mg
• sugarContent6.9 g