Plant-Based Borscht | Oil-Free Recipes
This bright colored soup is a healthy and delicious recipe you will not forget!
Servings: 6 people
Calories: 78kcal
Ingredients
Borscht
- 1 carrot large
- 1/2 pound celery root
- 1 red onion medium
- 1 zucchini medium
- 1 tomato medium
- 1/2 red bell pepper large
- 6 ounces red cabbage small
- 1/2 pound beets medium
- 3 cups vegetable broth plus additional broth for liquid saute
- 1 lemon
- salt and pepper to taste
- 1/4 cup parsley fresh, chopped (optional)
Tofu Sour Cream (optional)
- 12 ounces silken tofu extra-firm, drained
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- salt to taste
Instructions
Borscht
- Peel and wash the vegetables.
- Grate the carrots, celery root, zucchini, red cabbage, and beets using a food processor or medium grate.
- Chop the onion, tomato, and bell pepper into 1/2 inch cubes or smaller.
- Liquid sauté the grated and chopped vegetables in pan for 3 to 5 minutes: Heat several tablespoons of vegetable broth in a pan over medium-high heat until bubbling, then add veggies and liquid sauté until just al dente, just as you would with oil, frequently deglazing pan with wooden spatula and additional broth if it evaporates.
- Heat 3 cups vegetable broth in large pot until boiling, then reduce heat to simmer.
- Add sautéed veggies to broth and simmer for 20 to 25 minutes, adding salt and pepper to taste, and simmer until veggies are tender.
- Squeeze in the juice of 1 lemon to taste for traditional sour flavor.
Tofu Sour Cream (optional)
- Combine all ingredients in high-speed blender then puree until smooth and creamy.
- Chill before serving.
- Store in refrigerator in a sealed container and use within 2 weeks.
- Optional: serve as a garnish, finely chopped parsley and a dollop of freshly made tofu sour cream
Nutrition
Serving: 1cup | Calories: 78kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Sodium: 79mg | Fiber: 4g | Sugar: 8g |
| SmartPoints (Freestyle): 1
SmartPoints (Freestyle): 1
SmartPoints (Freestyle): 1