Vegetarian Borscht

Flora S.


  • 2 small beets peeled and coarsely grated
  • 3 tablespoons vinegar
  • 2 tablespoons vegetable oil or as needed
  • 1 onion chopped
  • 2 carrot coarsely grated
  • 8 cups water
  • ¼ medium head cabbage shredded
  • ¾ cup dry yellow lentils
  • 3 medium potatoes peeled and diced
  • salt and pepper to taste
  • 2 tablespoons tomato paste
  • 2 tablespoons sour cream or more to taste
  • 2 tablespoons chopped fresh dill


  • Combine beets and vinegar in a small frying pan over low heat. Cook, while stirring, until soft, about 15 minutes.
  • Heat oil in a large frying pan over low heat while beets are cooking. Add onion and stir for 2 minutes. Add carrots and cook, stirring occasionally, until soft, about 10 minutes. Set aside.
  • In the meantime, bring water to a simmer in a large saucepan. Add cabbage and lentils. Cook for 10 minutes. Add potatoes and cook for 10 minutes more. Stir in cooked beets and onion-carrot mixture. Season with salt and pepper. Add tomato paste and simmer until all vegetables are tender, about 10 minutes more. Serve with sour cream and dill."

Hours: Monday - Thursday: 10am - 8pm
Friday & Saturday 10am - 5pm
Sunday 1pm - 5pm