Photo: Mike Kenneally
Vegan Borscht
17 ingredients
45 min + 2 hr 20 min
8 servings
openrecipes
"A vegan version of a traditional Russian/Ukranian soup."
Estimated Nutrition (whole recipe, rough)
533
Calories
18g
Protein
20g
Fat
78g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Swiss Chard | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes