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My review
Vegan Borscht
vivid930
"A vegan version of a traditional Russian/Ukranian soup."
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Ingredients
3 h 5 m servings 198 calsOriginal recipe yields 8 servings
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Directions
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- 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.
- 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
Per Serving: 198 calories; 9.9 g fat; 22 g carbohydrates; 7.8 g protein; 0 mg cholesterol; 285 mg sodium. Full nutrition
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Reviews
Read all reviews 1519 Ratings
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Most helpful positive review
9/26/2011
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...
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9/26/2011
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...
2/8/2012
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 ...
9/6/2013
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 d...
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...
7/14/2013
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.