Vegan Borscht Recipe - Allrecipes.com
Vegan Borscht Recipe
  • READY IN 3+ hrs

Vegan Borscht

Recipe by  

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

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 45 mins
  • COOK 2 hrs 20 mins
  • READY IN 3 hrs 5 mins
ADVERTISEMENT

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

 

12 Ratings

Mar 11, 2012

Mmmmm...so good. Added some navy beans at the end1

 
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!

 
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!!

 
Jul 14, 2013

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.

 
Nov 08, 2012

Loved it, left out the tofu, made a hardy soup to go with homemade whole wheat bread. Topped with chopped hard boiled eggs.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • 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
  • 333 mg
  • 13%

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

See More
 
ADVERTISEMENT
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Related Videos

How to Make Beef Borscht

So comforting, it warms you from the inside out.

Ukrainian Red Borscht Soup

See how to make an authentic beet and sausage soup straight from the Ukraine.

Vegan Lasagna I

This delicious lasagna recipe calls for a vegan tofu mixture instead of cheese.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States