This stew is inspired by the one Prairie is cooking on Netflix’s The OA.
I have been binge watching The OA recently (I actually watched it twice), it’s one of the best TV show I have seen lately. The acting is brillant, the storyline original and it feels very different than most tv show in many ways. Anyone here is addicted to this show?
In episode 3, Prairie cooks a beet soup for her kidnapper, after some quick investigation I found out the soup is called a borsch, i’s a traditional russian soup that is often served during winter. While the traditional recipes call for beef and sour cream, I decided to replace the protein with fried marinated tofu and the cream with homemade cashew sour cream.
There are hundreds of different borsch recipes, some include bell peppers, potatoes or even celery, this is my version of this Russian stew. It includes carrots, shredded cabbage, onions and obviously beets, that gives this stew its beautiful dark red color.
I decided to cut beetroots in two different shapes to create more texture: cubed and shredded. The shredded beets are added halfway through cooking since they take less time to cook.
This recipe can’t be easier, the vegetables are simmered in a large pot for about one hour. You first add the cubed beetroot with carrots, salt and coconut sugar, and then after 30 minutes the shredded beetroots and cabbage. On the side, onions are caramelized in a skillet before being added to the broth. Caramelized onions add sweetness and flavor to this soup.
While the soup is cooking, the tofu is marinated in a simple mix of soy sauce, oil and maple syrup before being shallow-fried in a skillet until it starts to brown and caramelize.
Do you know the best thing about this recipe? You don’t even have to get your blender out!
Cashew sour cream is totally optional but highly recommended, it makes this soup creamier and contrasts with the natural sweetness of the beets. If you are making the cashew cream, make sure to soak your cashews at least 4 hours before starting.
I can guarantee this soup will warm you up and make you feel good! And if you have seen The OA: sleeping pills are not mandatory for this soup!
If you try this recipe, let me know in the comments and tag @fullofplants on Instagram!
Vegan Tofu Borsch
A comforting beetroot soup with cabbage, marinated tofu and cashew sour cream to warm up a cold winter evening.
Yield: 6 1x
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Pin RecipeIngredients
Marinated tofu
- 9-ounces extra firm tofu
- 2 tbsp soy sauce
- 1 tbsp oil
- 2 tsp maple syrup
Borsch (Beet Soup)
- 11 cups (about 2,6 qt) water
- 2 tsp salt
- 1 tbsp coconut sugar
- 4 small beets
- 3 carrots
- 1/2 white cabbage
- 2 onions, finely sliced
- 2 tbsp tomato paste
- 2 cloves of garlic, finely chopped
- 1 tbsp lemon juice
- fresh parsley
Cashew sour cream (optional)
- 1 cup raw cashews, soaked overnight
- 1/2 cup water
- 1/4 tsp salt
- 2 tsp lemon juice (or more to taste, depending on how sour you like it)
Instructions
Marinated tofu
- Drain the tofu and wrap it in a paper towel. Place something heavy on top (a mason jar filled with water for example, or a heavy pan or skillet) and let the paper towel absorb the moisture for at least 15 minutes.
- In the meantime, combine the soy sauce, oil and maple syrup in a bowl.
- Unwrap the tofu, and cut it into small cubes, transfer it to the marinade bowl and toss to coat it with the marinade. Let it marinate while you prepare the soup.
- About 5 minutes before the soup is ready, heat one tablespoon oil in a large iron skillet over medium heat. Add the tofu and cook on each side for 3-4 minutes, or until slightly brown and crispy.
Borsch
- Heat the water over medium heat in a large pan or stewpot. Add the salt and coconut sugar.
- It’s time to prepare the vegetables. For the beets: wash and peel them. Cut two of them into 1/2-inch cubes and roughly shred the other two. For the carrots: wash and peel them, and cut them into bite-size matchsticks. For the white cabbage: discard the core, slice the cabbage into 3/4-inch thick slices.
- Add the cubed beetroot and the carrots to the water and bring to a boil. Reduce heat, cover and let simmer for 30 minutes.
- In the meantime, heat one tablespoon of oil in a large skillet and add the sliced onions. Cook for about 10 minutes until they start to brown and caramelize. Stir in the tomato paste and remove from heat. Transfer the caramelized onions and the tomato paste to the soup pot.
- After 30 minutes, add the cabbage and shredded beetroot to the pot and let simmer covered for another 30 minutes. Remove from heat, and stir in the raw chopped garlic and lemon juice.
- Divide into serving bowls, top with the fried tofu, a dollop of cashew cream and fresh parley.
- The soup will keep for up to 4 days in the refrigerator. It can also be served cold.
Cashew sour cream
- Drain the soaked cashews and rince them under cold water.
- Place them in a blender with the water and blend on high, scraping the sides from time to time until you get a smooth and creamy consistency. Stir in the salt and lemon juice and blend a few more seconds. Taste and adjust the salt or lemon juice if needed.
- Transfer to a small bowl, cover and keep in the refrigerator for up to 3 days.
Notes
Recipe inspired by Ukrainian borsch by European Market Deli and Cafe and Russian borsch by Marina V.
Nutrition
- Serving Size: 1 (with cashew cream)
- Calories: 273
- Sugar: 14.6g
- Fat: 14.9g
- Carbohydrates: 29.4g
- Fiber: 6.3g
- Protein: 10.5g
This is perfect! I had borscht on the menu this week and I’m trying your recipe for sure. You also got me intrigued by the OA. Will check this out.
Thanks Marie! Let me know how it goes!
Looks delicious! I too have binged on OA the past weekend while fighting a cold. This borsch would have been perfect. You images are also beautiful. Would love to get some food photography tips!
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Thanks! 🙂 I sent you an email with a few tips!
Thomas I found your site recently and am very happy I did. I not only like you recipes but your photography is excellent and am now a subscriber. I have been vegan for many years and also ferment my own vegetables. However what stimulated me to write was the fact that you got turned on to “OA” I too found it holding my attention, so much so that I think I watched it in one setting, it is an incredible piece of work that I found wonderfully stimulating and I ready for season 2.
I hope that your blog continues, I send my friends to it often. Did you see the series “sense8”? Be well Thomas may you continue in peace, love and joy, Kit
Sent from my iPad
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Hi Kit! Thanks for your message!
I never tried fermenting vegetables but it’s something I want to try soon.
I can understand why you watched it in one setting 🙂 The OA is such a great and addictive serie, I love everything about it. There are some stressful moments! Even if I found the finale pretty satisfying I hope there will be a season 2, finger crossed!
Yes I also watched Sense8, that Christmas special was a good surprise, and it lasted 2 hours! Can’t wait to see the next season, it’s coming in May if I remember correctly.
Have a great day!
J’ai mis un certain temps à traduire la recette en français mais ca y est ! Je crois que j’y suis ! Il est temps de passer du crayon à la cuillère.
Merci
I decided to try this to celebrate Meatless Monday. I didn’t have carrots or coconut sugar. I used a splash of coconut milk and agave syrup. I added a bit more cabbage to make up for the lack of carrots. I think slicing the cabbage thinner would have been better…but also once you have carmelized the onions and added the tomato paste, deglaze the pan with some of the soup liquid and add it all back into the pot…deepens the flavor..and helps clean the pan for the tofu.
I was looking for this exact recipe so I was happily surprised to find it.
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Thanks for the feedback and for sharing your tweaks Rita! 🙂
Wow! I’m Ukrainian and I’m impressed with this version of our most traditional dish! Nice! I have to give this one a try. My family’s vegan borsch usually included kidney beans, mushrooms and a handful of millet grain. Love your blog! Came across it when i was looking for a vegan butter recipe and now i’m here to stay 🙂 thank you!
Thank you so much for the kind words Laana! 🙂 I had no idea borsch could include beans and millet, interesting! I guess there are hundreds of different recipes, beetroot, and cabbage remaining the base.
Great Recipe! Its the perfect meal if you have the flu or just feel ill. Combine a bowl of borsch with OA and you will be fine soon.
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Thanks Fabian!
Your recipes are so easy to follow and well – explained – thank you!
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Thank you Alexis! 🙂
Hi. How big are your cabbages? They vary very much where I am, so a cup or weight amount would be helpful.
Dear Thomas, thank you for your recipe adaptation. Only one little thing: borsch is a Ukrainian dish, it is not Russian, I am afraid.
Hi Val, its origins are not super clear 🙂
GREAT FOR A COOL, RAINY NIGHT! I added some sweet potato for extra comfort. The cashew cream went down well!
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Great! Thanks for your rating! I agree, super comforting 🙂
This recipe is fantastic and has me so inspired for more vegan cooking. I made it twice with walnuts instead of cashews (also delicious) but finally made it with cashews tonight and it is beyond delicious! Thanks for the recipe, can’t wait to try more!
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Thanks for your feedback Betsy! 🙂
Russian here. I gotta say – whoa! I want to try your version and see what it tastes like. It’s probably more sweet and sour. I added plain tofu, potatoes, bay leaf, tomato paste and kindney beans to mine, removed lime, parsley and sugar. And used vegenaise and sriracha instead of cashew cream. I saw someone in your comments used a sweet potato in their borscht. I would love to try that as well!
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I forgot. I also added dill…
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Thanks Anna, I hope you liked it!