Vegan Borscht

5 from 4 votes

Protein-Packed Vegan Borscht. Adding lentils to this hearty borscht boosts protein and fiber, making it a more filling low-calorie soup.

Prep Time15

Cook Time20

Total Time35

Course: Main Course, Side Dish, Soup

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 417kcal

Author: Nisha Melvani

Equipment

Food processor or box grater

Ingredients

6 medium beets peeled and quartered
4 medium carrots peeled
1 large yellow onion quartered
1 large lemon juice, plus zest of one-half
2 tablespoons date syrup or maple syrup, plus more to taste
4 cup vegetable broth or water, plus more as needed
¾ cup dry French lentils or Puy, green, or brown lentils, rinsed
Salt or salt substitute to taste
Freshly ground black pepper to taste
¼ cup chopped fresh dill

For the tofu sour cream (optional):

14 ounces extra firm tofu drained
2 teaspoons nutritional yeast
1 large clove garlic pressed or grated
¾ teaspoon onion powder
1 tablespoon mellow miso (white miso)
1 medium lemon juice, plus zest of one-half
¼ cup unsweetened soymilk or nondairy milk, plus more as needed

Instructions

For the borscht:

Shred the Vegetables: Rinse and peel the beets, carrots, and onion.
For the food processor: Attach the shredding blade to your food processor and securely lock the lid. Turn the disc so the larger, raised shredding blades are facing up. Cut the vegetables into chunks that fit into the feed tube. Turn on the processor and feed in the beets, carrots, and onion, one at a time, letting the blade shred them into thin, even strips.
Manual: If a food processor isn’t available, use a large box grater to grate the carrots and beets. For the onion, thinly slice it using a sharp knife to create consistent half-moon slices.
Add the Broth: Transfer the shredded vegetables to a large pot. Add the lemon zest, lemon juice, and date syrup. Add fresh or dried herbs as desired. Cover the ingredients with vegetable broth or water until just submerged. Bring the liquid to a simmer and partially cover the pot with a lid.
Cook: Let the mixture cook over low heat for 5 minutes, then stir in the lentils. Continue cooking for about 15 more minutes, or until the lentils are al dente. Add more broth or water as needed to keep the ingredients submerged.
Season: Stir in the dill, salt, and black pepper. Adjust the flavor with lemon juice and date syrup to taste.
For Serving: Add more fresh dill and a generous dollop of tofu sour cream before serving.

For the sour cream:

Drain the tofu and transfer the block to the canister of a blender.
Add the nutritional yeast, garlic, onion powder, miso, lemon zest, lemon juice, and nondairy milk.
Blend on high until smooth.

Notes

Use a food processor with a shredding disc attachment to quickly shred the carrots, beets, and onion. This will save time and create uniform pieces. If a food processor isn’t available, use a large box grater to grate the carrots and beets. For the onion, thinly slice it using a sharp knife to create consistent half-moon slices.

Consider adding fresh or dried herbs to the broth, such as bay leaves, marjoram, oregano, or thyme.

Tofu sour cream: This component is optional but significantly enhances the flavor of this vegan borscht recipe. I recommend adding some for the most delicious soup.

Nutrition