A vegan version of a traditional Russian/Ukranian soup.

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Recipe Summary

prep:
45 mins
cook:
2 hrs 20 mins
total:
3 hrs 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Set aside. Heat the remaining 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the celery, carrots, bell pepper, beets including the greens, whole tomatoes, diced tomatoes, potatoes, Swiss chard, and the onion mixture. Cook and stir until the chard begins to wilt, 4 to 8 minutes. Stir in the vegetable broth, water, dill weed, and salt and pepper. Bring to a boil, and reduce heat to low. Simmer for 1 hour.

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  • Strain half the beets from the broth and place in a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the beets moving before leaving it on to puree. Add the tofu, and continue pureeing until smooth. Stir the tofu mixture back into the pot. Simmer until the mixture is reduced by a third, about another hour. Serve chilled or warm.

Nutrition Facts

198 calories; protein 7.8g; carbohydrates 22g; fat 9.9g; sodium 284.6mg. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/27/2011
Outstanding! I adore this soup! The greens and swiss chard create an earthy taste I can't get enough of. Although the way I made it probably doesn't count as "borscht." I didn't have dill and I didn't blend anything. Just boiled it up and crumbled medium tofu into it... lazy but still tasty! But do let it boil at least an hour before adding the tofu. Also used fresh tomatoes instead of canned ones. Read More
(14)

Most helpful critical review

Rating: 1 stars
12/05/2011
bland really bland Read More
(4)
21 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
09/26/2011
Outstanding! I adore this soup! The greens and swiss chard create an earthy taste I can't get enough of. Although the way I made it probably doesn't count as "borscht." I didn't have dill and I didn't blend anything. Just boiled it up and crumbled medium tofu into it... lazy but still tasty! But do let it boil at least an hour before adding the tofu. Also used fresh tomatoes instead of canned ones. Read More
(14)
Rating: 5 stars
02/08/2012
This is awesome! You don't even need to serve anything on the side it's so filling and creamy. I don't understand how anyone could call it bland but that's just me- loved the taste of variety of ingredients and I added some extra chard and used diced tomatoes with chilis yummy! My first time working with beets and chard and it turned out awesome! Thanks for the recipe! Read More
(5)
Rating: 5 stars
03/11/2012
Mmmmm...so good. Added some navy beans at the end1 Read More
(4)
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Rating: 1 stars
12/04/2011
bland really bland Read More
(4)
Rating: 5 stars
09/06/2013
Love this recipe. I'm making it again this year w/my excess beets. I love that you use the greens. I don't have celery in the garden so I leave it out everything else I have. Oh no fresh dill either--I use the dill seed I saved earlier this summer. And I don't put in the tofu. It's really great w/o it. I bet it'd be great w/it too but I never have any on hand(or veggie broth). This freezes great. I make a big batch or two and eat it all winter long out of quart jars in the freezer. Cracked pepper and a dollop of sour cream and I'm good to go. Thanks for sharing!! Read More
(2)
Rating: 5 stars
07/14/2013
Excellent! I left out the celery (don't care for it) and used a can of diced tomatoes with habaneros to give it a little heat. My husband and I loved it and will definitely have it again. Read More
(1)
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Rating: 5 stars
12/30/2014
I didn't measure my chard or tomatoes. I added one bunch of red chard from the store and a can of whole tomatoes and a can of diced tomatoes. I have no reference for what this SHOULD taste like but I adore the result that I got. Read More
(1)
Rating: 3 stars
04/01/2014
I ended up needing to put a lot of salt pepper and cayenne pepper into it (I found it a bit bland as well). I also added some Tofutti Sour-cream on top once it was in a bowl. It helped a little. When the soup cooled you could taste the subtle flavors a bit more. Read More
Rating: 5 stars
12/28/2016
creative vegan - love it. Read More
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