Vegetarian borscht with potato and lentils

    1 hour

    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.

    12 people made this

    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 in English (3)


    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


    I like to boil beets first separately. And start with frying carrot and onion then pour water, always.  -  13 Jun 2018  (Review from Allrecipes US | Canada)