Vegan Borscht

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"A vegan version of this traditional Russian/Ukranian soup lower in calories and loaded with lots of nutrients. Only 2 points per serving on WW"
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0 8 servings yields 2 quarts
Serving size has been adjusted!

Original recipe yields 8 servings



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  1. In a traditional borscht you use cabbage. I don't like cabbage, so I used swiss chard, and the leafy greens from the beet stalks. If you would like it more traditional Substitute 1 cup of cabbage for the Chard. My recipies follow the whole foods method of cooking, so there is no peeling, and you use as much of the vegetable as possible.
  2. Dice all vegetables, including beets and set aside. Sautee onions, and garlic over medium heat and separate. Add vegetables to a large stock pot. Sautee for 4-8 minutes. Add vegetable stock, seasoning and water. Simmer over low heat for 1 hour.
  3. Separate 1/2 of the beets out of the stock and puree with an immersion blender until smooth. Add silken tofu. Puree together. Add mixture back to pot and mix. Simmer for another hour or until mixture is reduced by 1/3.
  4. 2 choices to serve,
  5. Best served chilled, but if not serve warm with tofuti better than sour cream, or a slice of follow your heart vegan motzerella.