Vegan Borscht So Tasty

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Vegan Borscht

"A vegan version of a traditional Russian/Ukranian soup."

Ingredients :

1 tablespoon olive oil
three cloves garlic, minced
1 onion, chopped
3 tablespoons olive oil
2 stalks celery, chopped (optionally available)
2 carrots, finely chopped
1 green bell pepper, chopped
3 beets, including greens, diced
1 (sixteen ounce) can entire peeled tomatoes
half of 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 (sixteen ounce) package deal silken tofu

Instructions :

Prep : 45M	Cook : 8M	Ready in : 3H5M

Heat 1 tablespoon of olive oil in a skillet over medium warmth. Stir inside the garlic and onion; prepare dinner and stir until the onion has softened and grew to become translucent, about 5 mins. Set apart. Heat the final three tablespoons of olive oil in a large pot over medium-excessive warmness. Stir in the celery, carrots, bell pepper, beets along with the greens, entire tomatoes, diced tomatoes, potatoes, Swiss chard, and the onion mixture. Cook and stir until the chard starts offevolved to wilt, four to 8 mins. Stir inside the vegetable broth, water, dill weed, and salt and pepper. Bring to a boil, and decrease heat to low. Simmer for 1 hour.
Strain half of the beets from the broth and location in a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, the usage of some quick pulses to get the beets shifting earlier than leaving it directly to puree. Add the tofu, and keep pureeing until clean. Stir the tofu aggregate returned into the pot. Simmer until the combination is decreased by a 3rd, approximately some other hour. Serve chilled or heat.

Notes :

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