Vegetarian Borscht
User Reviews
5
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Cook Time
45 mins
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Calories
251 kcal
Vegetarian Borscht
Description
This Vegetarian Borscht features mushroom broth as its base, enriched with a mixture of cubed potatoes, shredded carrot, minced onion, cauliflower florets, and cooked beetroot. The incorporation of cannellini beans and the partial mashing of potatoes gives the soup a thicker body and varied texture. Tomato paste and flour sautéed with the carrot and onion add depth and subtle richness. The flavors are enhanced by smoked paprika, thyme, balsamic vinegar, and touches of garlic, sugar, salt, and pepper, balancing earthiness with mild sweetness and acidity.
Cooking the vegetables until tender while layering flavors through sautéing and simmering creates a comforting dish with a robust character and a smooth yet textured consistency. The beetroot lends a distinctive earthy and slightly sweet note that defines the soup’s color and taste.
Serve this borscht hot with a dollop of sour cream to add a cooling creaminess that complements the earthiness of the vegetables. It works well as a warm starter or a main alongside bread for dipping.
When preparing, start with less broth to control thickness and add more as vegetables cook. Beetroot can be pre-cooked by roasting or steaming to achieve a tender texture before adding. This careful layering of cooking steps ensures the flavors meld properly and the soup reaches the desired consistency.
Ingredients
- 7-9 cups mushroom broth you can use vegetable broth
- 3 large potato cubed
- 2 tablespoon olive oil
- 1 medium onion finely minced
- 1 medium carrot shredded
- ½ tablespoon all-purpose flour
- 2 ½ tablespoon tomato paste
- 1 can cannellini bean don't rinse, or Great Northern beans
- ½ cauliflower cut into florets
- 1 medium beetroot see Note 2, cooked
- ½ teaspoon thyme
- 1 teaspoon smoked paprika
- ½ teaspoon sugar any
- 1 teaspoon balsamic vinegar
- ¾ tablespoon salt
- ¼ teaspoon black pepper
- 2 cloves garlic
- sour cream for serving
Instructions
- Fill a large pot with 7 cups of mushroom broth and bring it to a boil*. (See Note 1)
- Add potatoes, reduce the heat to medium-low and cook for 15-20 minutes until potatoes are tender when poked with a knife.
- At the same time, heat oil a large non-stick pan and over medium heat.
- Add onion and carrot and saute until translucent, about 10 minutes.
- Remove 1 ½ cup of broth from the pot with potatoes and add it into small bowl or cup along with tomato paste. Carefully whisk until combined.
- Whisk in flour and diluted tomato paste to a pan with onion and carrot and cook for another 5 minutes.
- When potatoes are tender, insert potato masher into the pot and carefully mash half of the potatoes. This will break down larger pieces and make Borscht thicker.
- Add beans along with bean liquid and cook for another 5 minutes.
- Add sauteed vegetables to a pan with potatoes and beans.
- In 2-3 minutes add cauliflower and cook for 5-7 minutes until cauliflower is tender.
- Add shredded beetroot, dry thyme, smoked paprika, sugar, Balsamic vinegar, salt and pepper.
- Give it another 2 minutes, add garlic pushed through a garlic press, give everything a stir, adjust the seasoning and remove Borscht from the heat.
- Serve with a dollop of sour cream and a slice of homemade bread.
Notes
- Start with less broth to control soup thickness, adding more as needed when cauliflower is added.
- Cook beetroot beforehand by roasting in foil at 400°F for 40-50 minutes until tender, or steam for 15-20 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 45.3g | 15% |
| Protein | 9g | 18% |
| Fat | 5.3g | 8% |
| Saturated Fat | 0.8g | 4% |
| Sodium | 1474mg | 61% |
| Potassium | 1208mg | 26% |
| Fiber | 9.4g | 38% |
| Sugar | 8.6g | 17% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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