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borscht recipe

Borscht

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Course: Main Course, Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6
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Ingredients  

  • 1 onion, chopped
  • 2 medium-size carrots, peeled and shredded
  • 3 cups (7,1 dl) shredded cabbage
  • 6 medium-size red beets, peeled and cubed
  • 6 cups (14,2 dl) water
  • 3 vegetable stock cubes
  • ½ cup (1,2 dl) beluga lentils, uncooked
  • 1 bay leaf
  • 2 tbsp apple cider vinegar
  • salt and black pepper to taste
  • plant-based yogurt
  • parsley to garnish

Instructions

  • Heat oil in a large pot over medium heat. Add chopped onion and cook until translucent. 

  • Add shredded carrot, cabbage, and cubed beets and cook for a few minutes.

  • Add water, vegetable stock cubes, beluga lentils, bay leaf. Bring to boil over high heat. Reduce the heat to medium-low, cover and let simmer for 20-30 minutes, or until lentils and vegetables are soft.

  • Stir in apple cider vinegar, taste and adjust salt and pepper.

  • Serve with plant-based yogurt and parsley on top. 

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