"A vegan version of a traditional Russian/Ukranian soup." — vivid930
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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!
Loved it, left out the tofu, made a hardy soup to go with homemade whole wheat bread. Topped with chopped hard boiled eggs.
I love this recipe, I have made it several times!! I love the earthy taste to it from including the greens. I was even asked for this recipe from a family member I fed it to!
* 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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