Beet and Tofu Borscht with Swiss Chard

Recipe Collection: Dinner

Beet and Tofu Borscht with Swiss Chard is a vibrant twist on the classic Russian/Ukrainian soup. This hearty dish combines the earthy sweetness of beets with the smooth texture of silken tofu, making it a nutritious option for any meal. Perfect for serving warm or chilled, this borscht is versatile enough to be enjoyed as a main course or a side dish.

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Overview

This vegan borscht is a delightful twist on the traditional Russian/Ukrainian soup, featuring the earthy sweetness of beets, the creaminess of silken tofu, and the vibrant addition of Swiss chard. This dish is perfect for those seeking a hearty, nutritious, and flavorful meal that can be enjoyed warm or chilled.

Diet Type

Vegan

Allergies

None

Cuisine

Russian/Ukrainian

Serving Size: 8

Cooking Time: 185 minutes

Ingredients

• 1 Tablespoon (tbsp) olive oil
• 3 Cloves garlic, minced
• 1 Whole onion, minced
• 3 Tablespoons (tbsp) olive oil
• 2 Stalks celery, minced
• 2 Whole carrots, minced
• 1 Whole green bell pepper, minced
• 3 Whole beets, diced
• 3 Handfuls beet greens, torn
• 16 Ounces (oz) can whole peeled tomatoes
• 0.5 Cups canned tomatoes, diced
• 2 Whole potatoes, quartered
• 1 Cup Swiss chard, shredded
• 2 Cups vegetable broth
• 4 Cups water
• 2 Tablespoons (tbsp) dried dill weed
• 1 Pinch salt, to taste
• 1 Pinch black pepper, ground
• 16 Ounces (oz) package silken tofu

Steps

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and onion, cooking until the onion is softened and translucent, about 5 minutes. Set aside.
2. In a large pot, heat the remaining 3 tablespoons of olive oil over medium-high heat. Add the celery, carrots, bell pepper, beets, beet greens, whole tomatoes, diced tomatoes, potatoes, Swiss chard, and the onion mixture. Cook and stir until the chard begins to wilt, about 4 to 8 minutes.
3. Pour in the vegetable broth and water. Add the dill weed, and season with salt and ground black pepper. Bring the mixture to a boil, then reduce the heat to low. Simmer for 1 hour.
4. Strain half of the beets from the broth and place them in a blender, filling the pitcher no more than halfway. Hold down the lid 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.
5. Add the silken tofu to the blender and continue pureeing until smooth. Stir the tofu mixture back into the pot.
6. Simmer the soup until it is reduced by a third, about another hour. Adjust seasoning if necessary.
7. Serve the borscht chilled or warm, garnished with additional dill or a dollop of vegan sour cream if desired. Enjoy the rich, complex flavors of this comforting soup.

Enjoy your homemade Beet and Tofu Borscht with Swiss Chard!