Beet Borscht with an Egg (Vegan)
This beet borscht with an egg is a vegan take on traditional (Ukrainian) beet borscht. This borscht is dense in nutrition, has traditional sour notes, and not so traditional tofu egg.
- 1 tsp avocado oil (or any other)
- 1/2 cup white onion (or any other variety) (1 medium, finely diced)
- 2 cloves garlic (minced)
- 1/2 cup carrots (1 small) (finely diced)
- 1/2 cup celery (1 stalk) (finely diced)
- 1 1/2 cup portobello mushroom (cubed, 1 big-size mushroom)
- 1/2 cup potato (1 small) (finely diced)
- 4 beets (medium-sized, roasted cubed)
- 1/2 cup cabbage (any variety) (finely shredded)
- 2 tbsp tomato paste (or sub with 1/3 cup tomato puree)
- 3 cups Homemade Vegetable stock (or any other low/no-sodium vegetable stock)
- 3/4 tsp salt (or to taste, no more than 1 tsp)
- 1/4 tsp ground black pepper (or to taste)
- 1 bay leaf
- 2 tbsp fresh parsley (finely chopped, can sub with dill)
- 1/4 cup red wine vinegar (or sub with white vinegar or white wine vinegar)
- 1/2 block tofu (organic, drained and pressed for about 15 minutes)
- 1 tsp garlic (minced)
- 3 pinches black salt (optional)
- 1/2 tsp avocado oil (or any other)
To make Beet Borscht
First, scrub and wash beets under running water. Make sure that all the grit is washed away before cooking. Trim beets' tops and roots, but keep the skin on. Add the beets to an oven-proof dish with 2 tbsp of water. Roast at 375°F (190°C) in a pre-heated oven for about 60 minutes.
Once beets are done, heat avocado oil in a heavy-bottom soup pan over medium heat; be sure not to smoke the oil. Add onion and garlic and cook for a couple of minutes stirring often. Add portobello mushroom with 1/4 tsp of salt and cook for two minutes. Add carrots, celery, and potatoes. Cover and cook for five minutes, stirring intermittently to avoid sticking. Add cubed beets, cabbage, and 1 tbsp of chopped parsley with ground black pepper and remaining 1/2 tsp of salt. Cook for another 2 minutes.
Add bay leaf, broth and tomato paste to the veggies and stir to mix well. Bring the borscht to a boil over medium heat and turn the heat down to medium-low. Simmer the borscht for 30 minutes.
Stir-in 1/4 cup of red wine vinegar and fresh parsley. Cook for another 5 minutes, then take it off the stove.
To make tofu egg
Press a block of tofu under a plate topped with a weight (if you have it, you can use Tofu Press). Cut the block of tofu into 4-1/4" thick slabs. With a small bowl or cookie cutter.
Heat an iron skillet over medium heat and smear with oil. Add the tofu rounds smeared with minced garlic and black salt to the skillet. Cook until lightly browned on both sides.
To put together, ladle beet borscht in a wide-mouth bowl and top it with tofu egg. Enjoy!
Make it a complete meal: you can add a can of red kidney beans and 1 additional cup of liquid (broth or water) when adding broth in the cooking process to make it a complete meal.
Make it vegetarian: Beet borscht is traditionally served with sour cream. You can add a dollop of plain greek yogurt to add creamy, sour notes. You can also top it with a poached or boiled egg.
Make it low-sodium
This borscht is rich and complex in flavors due to the addition of many different types of vegetables, parsley, and red wine vinegar. Therefore, if avoiding salt, either add only 1/4 tsp or omit completely. It will still taste great.
Beet Borscht recipe adapted from A Thick Ukrainian Borscht
Beet Borscht with an Egg (Vegan)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Serving: 1cupCalories: 135kcalCarbohydrates: 20gProtein: 7gFat: 3gSodium: 800mgPotassium: 808mgFiber: 4gSugar: 10gVitamin A: 3040IUVitamin C: 18.2mgCalcium: 60mgIron: 2.5mg