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Lentil and Winter Vegetable Borscht | occasionallyeggs.com

Vegan Borscht

Classic beet soup with a whole foods twist - vegan borscht with lentils and piles of winter vegetables. The traditional soup is made into a full meal here with the addition of legumes, and if you're a beet fan, you'll love it.
Cuisine Vegan
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4


  • 1 teaspoon oil sunflower, olive, avocado
  • ½ medium / 70 grams yellow onion
  • 6 small / 400 grams beets
  • 3 medium / 200 grams carrots
  • 2 medium / 200 grams potatoes
  • ½ small / 300 grams red cabbage
  • 3 cloves garlic
  • 1 teaspoon salt to taste
  • ½ teaspoon paprika
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne pepper or to taste
  • ½ teaspoon dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1 litre vegetable stock
  • 180 grams brown lentils
  • 2 tablespoons fresh dill plus extra for topping*
  • Plant-based yogurt for topping


  • Heat a large pot over medium heat with the oil. Dice the vegetables into 2cm pieces and set aside. Add the onion and sauté for a couple of minutes, or until softened and fragrant. Stir in the beets, carrots, and potatoes, and cook for five minutes more, stirring occasionally. Add the cabbage and cook for an additional two minutes, followed by the garlic for another minute. Stir in the salt, paprika,  pepper, and cayenne pepper. Add the mustard and the balsamic vinegar, stir, and pour in the vegetable stock.
  • Increase the heat to high and bring the soup to a rolling boil. Add the lentils and reduce the heat to medium-low, then simmer for 40-45 minutes, or until the vegetables are softened. Stir in the dill, taste, and add seasoning as needed. Serve hot with a little yogurt and dill. The soup freezes well and will keep in the refrigerator for up to three days.


• If you prefer the texture of shredded vegetables, toss all of the veggies into your food processor with the grating attachment in place. Cook the vegetables down for about five minutes before adding the spices, broth, and lentils, and simmer for 20-25 minutes instead of 40.
* As I wrote above, in the winter I sometimes have to use dill seeds in place of fresh. If you also can't find fresh, substitute 1/2 teaspoon of crushed dill seeds or 1 teaspoon of dried dill. Fresh is infinitely better if you can get it though.


Serving: 4people