Vegan Borscht

A bowl of red beet soup topped with yogurt.

Classic beetroot soup with a whole foods twist - a borscht with lentils and winter vegetables. The traditional soup, made into a full meal.

Course Autumn, Main Course, Soup, Soups and Stews, Winter

Cuisine European

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 214kcal

Author Alexandra Daum

Ingredients

1 teaspoon olive oil
½ medium yellow onion 70 grams
6 small beets 400 grams
3 medium carrots 200 grams
2 medium potatoes 200 grams
½ small red cabbage 300 grams
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 (4 cups) vegetable broth
180 grams (¾ cup) brown lentils
2 tablespoons fresh dill plus extra for topping*
Yogurt for topping

Metric - Cups

Instructions

Heat a large pot over medium heat with the oil. Dice the vegetables into 2 cm pieces and set aside.
1 teaspoon olive oil
Add the onion and sauté for a couple of minutes, or until softened and fragrant.
½ medium yellow onion
Stir in the beets, carrots, and potatoes, and cook for five minutes more, stirring occasionally.
6 small beets, 3 medium carrots, 2 medium potatoes
Add the cabbage and cook for an additional two minutes, followed by the garlic for another minute.
½ small red cabbage, 3 cloves garlic
Stir in the salt, paprika, pepper, and cayenne pepper. Add the mustard and the balsamic vinegar, stir, and pour in the vegetable broth.
1 teaspoon salt, ½ teaspoon paprika, ½ teaspoon pepper, ¼ teaspoon cayenne pepper, ½ teaspoon dijon mustard, 1 tablespoon balsamic vinegar, 1 litre (4 cups) vegetable broth
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.
180 grams (¾ cup) brown lentils
Stir in the dill, taste, and add seasoning as needed.
2 tablespoons fresh dill, Yogurt
Serve hot with a little yogurt and dill. The soup freezes well and will keep in the refrigerator for up to three days.

Notes

* 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.

Nutrition