Recipe by vivid930
"A vegan version of a traditional Russian/Ukranian soup."
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carrots, finely chopped
green bell pepper, chopped
beets, including greens, diced
1 (16 ounce) can
whole peeled tomatoes
canned peeled and diced tomatoes
shredded Swiss chard
dried dill weed
salt and freshly ground black pepper to taste
1 (16 ounce) package
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.
bland, really bland
Mmmmm...so good. Added some navy beans at the end1
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!
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.
The photo does not look like the finished soup at all. It is not all a smooth puree, there are a lot of chopped/diced veggies and greens in it (as instructed in the recipe). No idea where that photo came from.
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!!
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.
Loved it, left out the tofu, made a hardy soup to go with homemade whole wheat bread. Topped with chopped hard boiled eggs.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 89
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