Lucia’s Borscht

This is my take on the traditional Slavic winter beet soup, often with generous amounts of cabbage and sometimes a legume. Every region has it’s favorite version and you will find many variations, but this is one of my favorites.

Print Pin
5 from 1 vote

Lucia’s Borscht

Course Soup
Cuisine GF, Vegan, vegetarian
Keyword beet soup, borscht, cabbage soup, Russian Borscht
Prep Time 30 minutes
Cook Time 1 hour
Servings 6 people
Calories 186kcal
Author Lucia Tiffany MPH


  • 1 med. onion chopped
  • 2 Tbs. Olive oil (optional)
  • ¾ cup brown lentils sorted, cleaned and raw/rinsed
  • 2 cups tomatoes, diced and canned
  • 3 carrots peeled and diced
  • 3 beets, raw peeled, and diced (or 28 oz. Canned – don't add till rest of soup is cooked)
  • 4 cups water more or less
  • 4 cups cabbage, shredded
  • 2 Tbs. soy sauce beef style seasoning, or coconut aminos
  • 1-2 Tbs. vegetable seasoned salt
  • Soy mayo
  • Dill weed


  • Sautee onions in a little oil in bottom of soup pot.
  • Add tomatoes and ½ of the water.
  • Add the lentils.
  • Bring to a boil.
  • Prepare and add the raw carrots and beets.
  • After 45 minutes, add the cabbage, all the seasonings and canned beets (if you are using them.)
  • Adjust the consistency of the soup by added water as necessary to make a thick stew.
  • Let the soup boil about 15 minutes more and check the seasonings, adjusting the salt with Soy sauce or plain salt.
  • Serve the soup with a dollop of mayo and sprinkle of dill weed.


Calories: 186kcal | Carbohydrates: 28g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 520mg | Potassium: 703mg | Fiber: 11g | Sugar: 8g | Vitamin A: 5258IU | Vitamin C: 29mg | Calcium: 80mg | Iron: 3mg
Show More

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Back to top button