Vegetarian borscht with potato and lentils

Vegetarian borscht with potato and lentils


8 people made this

About this recipe: A rustic and hearty Eastern European classic originating from the Ukraine with beetroot, potatoes and lentils. A wholesome soup for vegetarian diets and gentle on the budget too.


Serves: 10 

  • 2 small beetroot, peeled and grated coarsely
  • 3 tablespoons vinegar
  • oil for cooking
  • 1 onion, chopped
  • 3 carrots, grated coarsely
  • 2L water
  • 130g yellow or red lentils
  • 1/4 cabbage head, shredded
  • 3 medium potatoes, peeled and diced
  • 2 tablespoons tomato puree
  • salt and pepper to taste
  • soured cream and fresh dill to serve

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. In a small frying pan, cook and stir the beetroot and vinegar on a low heat for 15 minutes until soft. Set aside.
  2. Heat oil in a large frying pan over a low heat and add onion. Cook and stir for 2 minutes before adding carrots. Cook for a further 10 minutes, stirring occasionally. Set aside.
  3. In a large saucepan, bring the water to a simmer and add lentils and cabbage. Cook for 10 minutes before adding the diced potatoes. Cook for a further 10 minutes and add the beetroot, onion, carrots, salt and pepper. Add the tomato puree and simmer for a further 10 minutes until all the vegetables are tender.
  4. Serve with soured cream and fresh dill.

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Reviews (2)


Absolutely delicious! I blended mine, as I prefer thick, smoother soup. The colour was like red velvet cake, so I called it red velvet soup! - 17 Sep 2013


A wonderful Borscht. I tweaked it by using vegetable stock instead of water & the flavour was excellent. - 08 Sep 2015

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