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Swedish borscht, a beet soup with lentils

Swedish borscht, a beet soup with lentils

Appetizers

Swedish version of borscht: grated beets and sliced vegetables, red lentils, vegetable stock, and balsamic vinegar, for a red soup.

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Recipe from Supermoccine, Affe2011, Frisko and 2 other contributors, adapted by Recette de cuisine ·

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This Swedish-inspired borscht is a soup made with grated raw beets and sliced vegetables, enriched with red lentils and seasoned with vinegar.

Ingredients and directions

  • Prep time25 min
  • Cook time30 min
  • Total55 min
  • DifficultyEasy
  • CostModerate
  • Cooking methodMijotage
  • Estimated cost$16.99 $4.25 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 14, 2026.

Ingredients

4 people
  • $14.43
  • $0.41
  • $0.27
  • $0.44
  • $0.99
  • $0.18
  • $0.10
  • $0.17

Prices from US supermarkets for 5 of 8 ingredients; Belgian prices for the rest.

Directions

  1. Peel the beets, onions, and carrots, then trim the cabbage. Chop all the vegetables, except for one beet, into thin strips using a food processor if you have one. ≈ 8 min
  2. Heat some oil in a pan and add the leather strips and crushed garlic cloves. Cook for a few minutes, stirring occasionally.
  3. Rinse the lentils in warm water until the water runs clear. ≈ 2 min
  4. Add water to the vegetables, along with the lentils, crumbled bouillon cubes, pepper, and bay leaf.
  5. Cook covered over low heat for 20 to 30 minutes.
  6. Finely grate the remaining beet and add it just before the end of cooking. ≈ 8 min
  7. Season with a little vinegar, and add salt if needed. ≈ 2 min

The bill

Swedish borscht, a beet soup with lentils

  • 6 to 7 raw beets (approximately 500g)$14.43
  • 2 yellow onions$0.41
  • 1 to 2 carrots$0.27
  • 1 head of white cabbage (approximately 250g)$0.44
  • 1 dl of dry red lentils (approximately 100 g)$0.99
  • 2 cloves of garlic$0.18
  • 1 to 2 tablespoons of balsamic vinegar$0.10
  • oil$0.17

Total$16.99

that's $4.25 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 6 to 7 raw beets (approximately 500g)
  • 2 yellow onions
  • 1 to 2 carrots
  • 1 head of white cabbage (approximately 250g)
  • 1 dl of dry red lentils (approximately 100 g)
  • 1.5 liters of water
  • 3 vegetable stock cubes (preferably without hardened fats)
  • 2 cloves of garlic
  • A pinch of black pepper
  • One bay leaf
  • 1 to 2 tablespoons of balsamic vinegar
  • salt, to taste
  • oil

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