Borscht with a lemon twist and greens from Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker (page 164) by Jill Nussinow

  • carrots
  • dill
  • Show all ingredients...

  • EYB Comments

    Can substitute Swiss chard for beet greens, and chives or dill for parsley.

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Notes about this recipe

  • Eat Your Books

    Can substitute Swiss chard for beet greens, and chives or dill for parsley.

  • lorloff on September 26, 2021

    We loved this dish. So fresh tasting. The lentils were brilliant adding a lovely texture to the dish. This is the best dish I have found using both the beets and the beet greens. We were received really huge beets from imperfect foods with beautiful greens each weighed about 14 Oz. I was surprised at how quickly it cooked. I added 3 garlic cloves and started off the soup in about 2T olive oil when browning the onions and carrots. We used the full amount of smoked salt plus some more at the end. Did not add any cream (vegan or not). Instead used one of the suggested herbs at the end from our bumper crop of garlic chives. A repeat for sure. My husband would not serve seconds so that we will have leftovers for the next day!

  • MelMM on November 12, 2017

    This borscht recipe is a bit unusual, as it calls for red lentils to be added to usual mix of beets and cabbage. The lentils break down during cooking and thicken the broth, making for a more substantial soup. Taste-wise, you wouldn't know they were there. I liked that the beet greens get added at the end, so nothing gets wasted, and I thought that they were a nice addition. I used a lightly smoked salt, so the smoke flavor would not be too pronounced. I puréed the soup as directed, but kept it somewhat chunky. I used a vegan sour cream instead of the non-dairy yogurt. I added additional salt at the end and an extra lemon's worth of juice. We liked this very much.

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