Vegan Borscht Recipe -
Vegan Borscht Recipe
  • READY IN 3+ hrs

Vegan Borscht

Recipe by  

"A vegan version of a traditional Russian/Ukranian soup."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    45 mins
  • COOK

    2 hrs 20 mins

    3 hrs 5 mins


  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 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.

Most Helpful Critical Review
Dec 04, 2011

bland, really bland


14 Ratings

Feb 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!

Mar 11, 2012 good. Added some navy beans at the end1

Dec 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.

Jul 27, 2014

This is delicious, though it's definitely not like the photo. Note that when it says to blend half the beets, it should day half the entire mixture. Also, just pure the whole thing of you want soup, leaving the other half chunky is also delicious but makes it feel more like a stew.

Apr 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.

Sep 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!!


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  • Calories
  • 198 kcal
  • 10%
  • Carbohydrates
  • 22 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 7.8 g
  • 16%
  • Sodium
  • 285 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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