Recipe by vivid930
"A vegan version of a traditional Russian/Ukranian soup."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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!
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.
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.
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.
* 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
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
So comforting, it warms you from the inside out.
See how to make an authentic beet and sausage soup straight from the Ukraine.
This delicious lasagna recipe calls for a vegan tofu mixture instead of cheese.