1. Recipes

How to Make Vegan Borscht - A Step-by-Step Guide

Vegan Borscht is a traditional Eastern European soup that is not only delicious, but also packed with nutrients. This vibrant red soup is made with beets, which give it a rich, earthy flavor and a beautiful color. It's a perfect dish for anyone looking to add more plant-based meals to their diet or for those who simply love a hearty, comforting bowl of soup.

What makes this recipe especially great is that it's not only healthy and flavorful, but also simple to make. With just a few ba...

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Ingredients

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 3 tablespoons olive oil
  • 2 stalks celery, chopped (Optional)
  • 2 carrots, finely chopped
  • 1 green bell pepper, chopped
  • 3 beets, including greens, diced
  • 1 (16 ounce) can whole peeled tomatoes
  • ½ cup canned peeled and diced tomatoes
  • 2 potatoes, quartered
  • 1 cup shredded Swiss chard
  • 2 cups vegetable broth
  • 4 cups water
  • 2 tablespoons dried dill weed
  • salt and freshly ground black pepper to taste
  • 1 (16 ounce) package silken tofu

Information

  • Prep Time: 45 mins
  • Cook Time: 2 hrs 20 mins
  • Total Time: 3 hrs 5 mins
  • Servings: 8
  • Yield: 8 servings

  • 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

    198 cal.

    • Total Fat: 10g
    • Saturated Fat: 1g
    • Sodium: 285mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 4g
    • Total Sugars: 7g
    • Protein: 8g
    • Vitamin C: 35mg
    • Calcium: 273mg
    • Iron: 5mg
    • Potassium: 686mg

    Categories

    Soup recipes
    Vegan recipes
    Beet recipes
    Eastern european recipes
    Comfort food recipes