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

  • bay leaves
  • beet greens
  • red cabbage
  • caraway seeds
  • carrots
  • dill
  • lemons
  • red lentils
  • red onions
  • parsley
  • vegetable stock
  • beets
  • non-dairy yogurt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

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

  • 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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