One Pot Lentil Borscht

Real Vegan Fusion Borscht Soup with Lentils and Umami

One Pot Lentil Borscht

Lentil Borscht has beets, just like traditional Russian borscht, but potatoes, cabbage, tomato and dill are optional.

The one pot cooking method creates a flavorful soup stock, bursting with umami. Soy sauce or Braggs adds even more umami.

Our vegan fusion borscht is deliciously satisfying & nourishing, an excellent source of minerals (e.g. magnesium & iron), vitamins and protein.

Total Prep And Cook Time: 45 Minutes

6 Servings

Nutrition Data Per Serving, 192g: 140 cal, 24 fat cal, 23g carb, 3g fat, 90mg sodium, 8g fiber, 8g protein, 7g Sugars, low Saturated Fat & Cholesterol, good source fiber, Vit A, C, K, Folate, Manganese, Iron, Phosphorus, Potassium, Magnesium. Estimated glycemic load 8


  • 1 Tbsp oil
  • 1/4 red onion, minced
  • 2 cloves garlic, peeled & minced
  • 4 cups water
  • 1 tsp dried thyme leaf
  • 1/2 tsp dried rosemary leaf
  • 1 bay leaf
  • 1 cup diced celery (2 ribs trimmed, cut in four lengthwise, then in 1/4 inch dice)
  • Optional: 1 inch wide strip kombo seaweed
  • 2 cups peeled, diced red beets (1/2 inch dice)(2 - 4 beets depending on size)
  • 1 cup peeled sliced carrots (3 small carrots, 1/4 inch slice)
  • 1 cup peeled diced turnip (1 medium turnip, 1 inch dice)
  • Optional: 2 cups finely sliced green spinach, chard, or beet greens)
  • 2 cups or so cooked lentils (approx. 3/4 cup dry, cooked with 2 cups water + 1/2 tsp salt) OR 2 cans, drained
  • 1/2 cup chopped parsley
  • Optional: 1 Tbsp minced fresh dill
  • 1 Tbsp low sodium soy sauce or Braggs liquid aminos
  • Salt & pepper to taste
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  1. Heat oil on medium low in a 4 qt saucepan
  2. Add minced onion, increase heat to medium saute until soft
  3. Add minced garlic, sauté 1 minute
  4. Add water, thyme, rosemary, bay leaf, optional kombu, diced celery, diced beets
  5. Bring to boil, lower heat to simmer, cover and cook 10 minutes
  6. Add diced carrots and turnip, bring back to boil, reduce heat to simmer, cover and cook until vegetables are soft
  7. Add cooked lentils and optional greens, bring back to boil, reduce heat to medium low, cover and cook 5 minutes
  8. Add soy sauce or Braggs, finely chopped parsley, optional dill, salt & pepper to taste
  9. Optional: Serve with a dollop of vegan cashew yogurt or cashew sour cream
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Recipe Tips:

The lentil measurement is relative: In case you are using canned beans, and the amount of drained lentils turns out to be more than 2 cups, don't worry, just throw them all in.

Same goes if you have less than 2 cups. Any amount of lentils is a good thing.

If turnip just isn't your thing: Feel free to use potatoes, which are off our dietary list, but I do like turnips. (I never asked my husband if he likes turnips). Same with tomato. If it makes you happy, add diced tomatoes along with the beets.

in case you were wondering, spinach, beet greens and chard are three of the best and tastiest sources of magnesium. But cabbage is not too shabby either, so you could add that too, if you want greens in your soup.

Recipes also loaded with umami, magnesium & iron

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