This Cauliflower Borscht is easy and quick but it doesn't compromise on flavor. This is my mom's recipe and it's healthy, flavorful, and delicious. You'll be making it on repeat.
Just like there are so many Chili recipes out there, Borscht is not an exception. Uniquely delicious and healthy, this classic Ukrainian soup has quite a few recipes to choose from.
Today, I'm sharing my mom's stovetop version of Borscht.
It's a very quick recipe and she always makes it look effortless. In fact, it's one of the best vegan cauliflower recipes and you'll see why.
For quite some time I couldn't figure out why my own Borscht recipe differs from my mom's so much. They all use the same ingredients, the preparation method is fairly similar and they are both delicious.
But upon many efforts to replicate the recipe, I was finally able to find to spot the difference.
- Use mushroom broth - this will make your Borscht even more flavorful;
- Sauté the veggies. An important step that brings out the flavor of onion and carrot. Don't rush in and let those vegetables have enough time to become translucent and slightly caramelized;
- Use cauliflower in place of traditional cabbage. Cauliflower cooks a lot faster and you'll love its soft texture in Borscht;
- When the potatoes are cooked and before adding all other ingredients, go ahead and mash about half of the potatoes with a potato masher. You don't need to remove potatoes from the pot (but you can if you want to), simply insert the potato masher and carefully and slowly mash a few cooked potatoes. This is the key and my mom's signature step. It will make Borscht slightly thicker and even more delicious.
As I've said many times before, Borscht tastes even better the next day. So prepare a big batch of this traditional Eastern European soup over the weekend and enjoy the leftovers on the second and third days.
How to store Borscht?
Place a pot with Borscht in a fridge and store it for up to 4 days.
You can also freeze it. Distribute Borscht in quart-size freezer bags and freeze for up to 3 months.
If you're following Low carb or Ketogenic diet, here's how to make this recipe compliant:
- potatoes ⇒ replace with ½ of cauliflower cut into florets. Since the recipe already uses ½ of cauliflower, just use the other half in place of potatoes
- carrots ⇒ replace with bell peppers or leave them out
- all-purpose flour ⇒ replace with the same amount of coconut flour
- sugar ⇒ replace with the same amount of monk fruit
- tomato paste ⇒ use sugar-free tomato paste
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
- 7-9 cups mushroom broth you can use vegetable broth
- 3 large potatoes 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 or Great Northern Beans don't rinse
- ½ cauliflower cut into florets
- 1 medium cooked beetroot* see Note 2
- ½ teaspoon thyme
- 1 teaspoon smoked paprika
- ½ teaspoon sugar any
- 1 teaspoon Balsamic vinegar
- ¾ tablespoon salt
- ¼ teaspoon pepper
- 2 cloves garlic
- sour cream for serving
- 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.
- Roasting. Preheat the oven to 400 F, wrap your beets in a foil and roast for 40-50 minutes until tender.
- Steaming. Place beets in a steamer basket and steam for 15-20 minutes until tender.