For a richer flavor, roast the beets before dicing. Roasting brings out their natural sweetness. Adjust the amount of dill to your preference. Fresh dill can also be used; use about 1/4 cup chopped fresh dill. If you prefer a chunkier soup, you can skip the blending step and simply mash some of the beets with a fork before returning them to the pot. This borscht tastes even better the next day, as the flavors have more time to meld together.
Vegan Borscht
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PREP TIME45 mins
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COOK TIME2 hrs 20 mins
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TOTAL TIME3 hrs 5 mins
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SERVING8 People
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VIEWS63
A vibrant and hearty vegan interpretation of the classic Eastern European soup, brimming with earthy beets, tangy tomatoes, and a creamy, silken tofu finish. This nourishing borscht is a symphony of flavors and textures, perfect for a comforting meal any time of year.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate22 g
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Fiber4 g
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Protein8 g
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Saturated Fat1 g
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Sodium285 mg
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Sugar7 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSauté Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and chopped onion; cook, stirring occasionally, until the onion is softened and translucent (about 5 minutes). Set aside.
02
StepBuild the Base: In a large, heavy-bottomed pot, heat the remaining 3 tablespoons of olive oil over medium-high heat. Add celery, carrots, bell pepper, diced beets (including the greens), crushed whole tomatoes, diced tomatoes, potatoes, and Swiss chard. Cook and stir until the chard begins to wilt, about 5-7 minutes.
03
StepSimmer and Infuse: Stir in the vegetable broth, water, and dried dill weed. Season generously with salt and freshly ground black pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour, allowing the flavors to meld and deepen.
04
StepBlend for Creaminess: Carefully strain approximately half of the beets from the broth. Transfer the strained beets to a blender, filling it no more than halfway full. Secure the lid tightly and cover with a folded kitchen towel. Start the blender on low speed, gradually increasing to high, and puree until smooth. Add the drained silken tofu and continue blending until the mixture is completely smooth and creamy.
05
StepFinal Simmer and Serve: Pour the tofu-beet mixture back into the pot with the remaining soup. Stir well to combine. Simmer gently, uncovered, for another hour, or until the mixture has reduced slightly and thickened to your desired consistency. Adjust seasonings as needed.
06
StepServe chilled or warm, garnished with fresh dill or a dollop of vegan sour cream (optional).
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RECIPE REVIEWS
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Please Rate
Johnnie Jacobs
May 30, 2025The texture of the soup is very satisfying
Oma Conn
May 24, 2025This recipe is a great way to use up extra vegetables from the garden.
Lolita Stanton
May 16, 2025I've made this several times now, and it's always a hit. The roasting beet tip is a game changer.
Marilou Kassulke
Apr 14, 2025This borscht is incredible! The silken tofu makes it so creamy.
Karley Bartoletti
Feb 22, 2025A truly authentic flavour.
Kraig Casper
Dec 31, 2024I didn't have silken tofu, so I used blended white beans instead, and it worked perfectly.
Freddie Prohaska
Sep 25, 2024I added some chopped cabbage and it was delicious.