How to Cook Vegetarian Borscht

Borscht is a traditional Ukrainian soup made with beets, cabbage, and other vegetables. It’s notable for its vivid color that ranges from pink to red to purple depending on the beets and other ingredients used. Beyond looking majestic, it’s delicious with an earthy sweetness and subtle sourness. Plus our Vegetarian Borscht is rich in nutrients and can be enjoyed hot or even chilled during the summer!

Vegetarian Borscht

Serves 6-8
  • 1/2 cup Lentils
  • 2 quarts (or 8 cups) Water
  • 2 Bay Leaves
  • 2 tablespoon Ghee
  • 1 Onion, chopped
  • 1 Carrot, chopped
  • 2 medium-sized Beets, chopped
  • 3 Tomatoes, chopped
  • 1 Bell Pepper, chopped
  • 2-3 cloves Garlic, minced
  • 2 Potatoes, cut in small cubes
  • 1/2 small head Cabbage, slivered
  • 1 large handful Fresh Dill, chopped
  • 1/2 teaspoon Salt, plus more to taste
  • Freshly Ground Black Pepper to taste
  1. Wash lentils and put them in a large saucepan. Add the water and bay leaves. Bring to a boil, cover the pan and simmer for 15 minutes.
  2. Add 1/2 teaspoon salt and potatoes. Simmer for another 10 minutes.
  3. Meanwhile, in a frying pan on medium heat, melt ghee. Add the onions. Stir for 2-3 minutes.
  4. Add the carrots. Stir for couple of minutes.
  5. Add the beets. Stir for couple of minutes.
  6. Add the tomatoes and the peppers. Sauté for 5 minutes.
  7. Transfer the vegetable mixture from the frying pan to the main saucepan. Add the cabbage and garlic.
  8. Simmer for 5-10 minutes or until the vegetables are tender.
  9. Season with salt and pepper.
  10. Serve with fresh dill.

About Larisa Litvin

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