Vegan Borscht

  • Recipe By
  • Published Jan 1st
  • Ready In3h 5m
  • Servings8
  • Calories198
A vegan version of a traditional Russian/Ukranian soup.

Vegan Borscht Ingredients

The following are the ingredients needed to make delicious Vegan Borscht for 8 servings:

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 3 tablespoons olive oil
  • 2 stalks celery, chopped (optional)
  • 2 carrots, finely chopped
  • 1 green bell pepper, chopped
  • 3 beets, including greens, diced
  • 1 (16 ounce) can whole peeled tomatoes
  • 1/2 cup canned peeled and diced tomatoes
  • 2 potatoes, quartered
  • 1 cup shredded Swiss chard
  • 2 cups vegetable broth
  • 4 cups water
  • 2 tablespoons dried dill weed
  • salt and freshly ground black pepper to taste
  • 1 (16 ounce) package silken tofu

Vegan Borscht Cooking Instructions

  • Prep45m
  • Cook2h 20m
  • Ready In3h 5m

To cook Vegan Borscht, you need about 45 minutes of preparation time. The time needed to cook this Vegan Borscht is about 2 hours 20 minutes , and you can serve your Vegan Borscht within 3 hours 5 minutes . The following are the steps to cook Vegan Borscht easily:

  1. 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. 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.

Nutrition Facts

Per Serving: 198 calories; 9.9 grams of fat; 22 grams of carbohydrates; 7.8 grams of protein; 0 milligrams of cholesterol; 285 milligrams of sodium.

  1. No. No veggie . This is not my grandmas Borscht

  2. Dec 28th 2016

    creative vegan - love it.

  3. Dec 30th 2014

    I didn't measure my chard or tomatoes. I added one bunch of red chard from the store and a can of whole tomatoes and a can of diced tomatoes. I have no reference for what this SHOULD taste ...

  4. Sep 6th 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 fre ...

  5. Jul 14th 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.

  6. Mar 11th 2012 good. Added some navy beans at the end1

  7. Feb 8th 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 vari ...

  8. Dec 4th 2011

    bland, really bland

  9. Sep 26th 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 a ...