The Best Vegan Borscht Recipes

SASHA'S VEGAN BORSCHT

Sasha's Vegan Borscht image

This is my friend Sasha's Russian family recipe for borscht. I made a few small changes to her recipe: I took my time sauteing the vegetables instead of adding them all at once, and I added a little brown sugar to deepen the flavor. Borscht tastes great reheated but it won't have the vibrant color any longer.

Provided by nch

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht

Time 1h15m

Yield 8

Number Of Ingredients 16

Ingredients

4 medium red beets with greens
3 tablespoons olive oil
1 large yellow onion, finely chopped
3 large cloves garlic, minced
2 large carrots, peeled and cut into 1/2-inch cubes
1 rutabaga, peeled and cut into 1/2-inch cubes
1 medium parsnip, peeled and cut into 1/2-inch pieces
2 teaspoons dark brown sugar
2 quarts water
¼ medium head green cabbage, shredded
2 teaspoons salt, or more to taste
1 large bay leaf
1 tablespoon white wine vinegar, or more to taste
freshly ground black pepper
1 small bunch parsley, stems removed, finely chopped
¼ cup sour cream, or to taste

Steps:

Cut the greens off the beets. Remove stems and discard. Wash and dry leaves, then chop. Set aside.
Scrub beets and place into a saucepan. Cover with water and bring to a boil. Reduce heat and cook, covered, until beets can be easily pierced with a knife, 30 to 40 minutes. Drain and rinse under cold water until cool enough to handle. Peel immediately and grate coarsely. Set aside.
Heat olive oil in a large wide pot or Dutch oven over low heat. Add onion and slowly cook until soft and translucent, stirring often, 3 to 5 minutes. Add garlic and cook until fragrant without browning, about 1 minute.
Add carrots, rutabaga, and parsnip and cook over medium heat until vegetables start to soften, 12 to 15 minutes. Sprinkle with brown sugar and continue cooking until vegetables start to brown in some spots, 3 to 5 minutes. Add 2 quarts water, cabbage, salt, and bay leaf; stir well.
Bring to a boil, reduce heat, and simmer until the vegetables are soft, 10 to 15 minutes. Stir in beet greens in the last 2 minutes. Leave the pot uncovered so beet greens maintain their color.
Mix in grated beets and remove borscht from the heat immediately to stop the cooking process; this will preserve its bright color. Season with vinegar, salt, and pepper.
Serve sprinkled with parsley and a dollop of sour cream.

Nutrition Facts : Calories 139.7 calories, Carbohydrate 18.6 g, Cholesterol 3.2 mg, Fat 6.9 g, Fiber 5 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 657.9 mg, Sugar 10.1 g

VEGAN BORSCHT

Vegan Borscht image

A vegan version of a traditional Russian/Ukranian soup.

Provided by vivid930

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht

Time 3h5m

Yield 8

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
3 cloves garlic, minced
1 onion, chopped
3 tablespoons olive oil
2 stalks celery, chopped
2 carrots, finely chopped
1 green bell pepper, chopped
3 beets, including greens, diced
1 (16 ounce) can whole peeled tomatoes
½ 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

Steps:

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.
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 : Calories 198 calories, Carbohydrate 22 g, Fat 9.9 g, Fiber 4.4 g, Protein 7.8 g, SaturatedFat 1.4 g, Sodium 284.6 mg, Sugar 7.1 g

VEGAN BORSCHT RECIPE WITH CABBAGE AND BEANS

Vegan Borscht Recipe With Cabbage And Beans image

Vegan Borscht - everything you wanted to know about making this classic Ukrainian Soup. Picky kids approved, healthy recipe that won't skimp on flavor. I make this easy Red Borscht every week. It's so delicious and I'm confident you'll love it too.

Provided by Iryna

Categories Soup

Time 1h15m

Number Of Ingredients 18

Ingredients

2 medium beets
2 tbsp olive oil
1 medium onion (finely minced)
1 large carrot (peeled shredded)
1 tbsp all-purpose flour (replace with GF flour if you want)
1 1/2 c cabbage
1 tbsp coconut sugar (replace with Maple syrup, brown sugar or omit)
2 tbsp tomato paste
1 tsp Balsamic or Apple Cider Vinegar
6 cups vegetable broth (or water)
3 medium potatoes (peeled and cubed)
1 can kidney beans (undrained)
1 1/2 tsp salt
1/4 tsp pepper
1 tsp lemon juice
5 cloves garlic
1/4 c dill (chopped)
6 tbsp vegan sour cream (for serving, optional)

Steps:

Wash and cut beets in half. Place a steamer basket over a pot of boiling water and steam beets on a medium-low heat for about 15-20 minutes or until tender. Remove beets with the tongs and cool down.* (See the notes about the alternative method)Using a paper towel peel the skin and shred the beets on a large hole grater.
Heat olive oil in a large Dutch Oven and over medium heat. Add onion and carrot and cook stirring occasionally until softened, about 5-7 minutes.
Using a long knife or a mandoline slicer, thinly slice the cabbage.
Sprinkle flour over the sauteed vegetables and stir for one minute. Add cabbage, sugar, vinegar, tomato paste and 1 cup of vegetable broth. Reduce the heat to simmer, cover with a lid and cook for 20 minutes.
Increase heat to medium, add cubed potatoes and the remaining 5 cups of vegetable broth. Stir, bring to a boil and cook for 10 minutes.
Add shredded beets, kidney beans with all their liquid, salt and pepper. Cook until potatoes are soft, about 5-10 more minutes.
Turn off the heat, adjust the seasoning (add more salt or pepper if you need to). Add lemon juice, garlic pushed through a garlic press and dill.
Serve vegan Borscht with a dollop of vegan sour cream.

Nutrition Facts : Calories 308 kcal, Carbohydrate 44.4 g, Protein 13.4 g, Fat 9.5 g, SaturatedFat 3.8 g, Sodium 1629 mg, Fiber 9.7 g, Sugar 10.9 g, ServingSize 1 cup