Hearty Meatless Borscht

Name: Hearty Meatless Borscht
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Jewish, Polish, Russian
Ingredients: 2 whole Beet; 0.5 tsp Black Pepper; 2 whole Carrot; 3 whole Diced Potatoes; 2 tbsp Fresh Dill; 0.25 whole Green Cabbage; 0.75 cup Lentils; 1 whole Onion; 1 tsp Salt & Pepper; 2 tbsp Sour Cream; 2 tbsp Tomato Paste; 2 tbsp Vegetable Oil; 8 cups Water; 3 tbsp White Vinegar

Dinner 🍽️Lunch 🥪Soup 🍲 Jewish 🇮🇱Polish 🇵🇱Russian 🇷🇺 Vegetarian 🥦Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

Hearty Meatless Borscht balances the earthy sweetness of beets with tender potatoes, shredded cabbage, and creamy lentils for satisfying body. A touch of vinegar brightens the broth while tomato paste adds depth, and a dollop of sour cream with fresh dill rounds each bowl. Serve it steaming hot for a cozy dinner on cold nights or as a make-ahead lunch that reheats beautifully.

Prep15 mins
Cook1 hr
Serves6
DifficultyMedium

1

Combine the beets and vinegar in a small skillet over low heat; cook and stir until they are soft, about 15 minutes.
2

Meanwhile, heat the oil in a large skillet over low heat. Add the onion and cook, stirring, for 2 minutes. Add the carrots and cook, stirring occasionally, until soft, about 10 minutes. Set aside.
3

Bring the water to a simmer in a large saucepan. Add the lentils and cabbage; cook for 10 minutes. Add the potatoes and cook for 10 minutes more. Stir in the beets and the onion mixture; season with salt and black pepper.
4

Add the tomato paste and simmer until the vegetables are tender, about 10 minutes. Serve the soup with sour cream and dill.