• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
  • Recipes
  • Subscribe

Lavender & Macarons

menu icon
go to homepage
  • About
  • Contact
  • Recipes
  • Subscribe
  • Follow us:

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Contact
    • Recipes
    • Subscribe
  • Follow us:

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Vegetarian Soups

    Published: Jan, 2020. Updated: Feb, 2023 by Iryna Bychkiv | This post may contain affiliate links. Read more here

    Quick Vegetarian Borscht With Cauliflower

    132 shares
    • Facebook7
    • Twitter
    • Email
    Jump to Recipe

    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.

    Also try my version of Stovetop Borscht, Slow Cooker Borscht, Green Borscht as well as Cold Borscht. 

    Vegetarian Bosrch in a bowl

    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.

    Vegetarian Bosrch in a bowl

    Top Tips

    • 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.
    Vegetarian Borscht with sour cream and parsley

    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.

    Substitutions

    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.

    Recipe

    Red vegetarian Borscht in a white colorful bowl.

    Vegetarian Borscht

    This Quick Vegetarian Borscht is made on a whim but it doesn't compromise the flavor. This is my mom's recipe and it's super healthy, flavorful and delicious. You'll be making it on repeat.
    5 from 6 votes
    Print Pin Rate
    Cook Time: 45 minutes minutes
    Calories: 251kcal
    Author: Iryna Bychkiv
    Prevent your screen from going dark

    Ingredients

    • 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

    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

    Note 1 - Broth
    I like to add less broth in the beginning and see how thick the soup turns out. If you feel like it needs more liquid, add more broth at the same time when adding cauliflower. 
    Note 2 - Beetroot
    Here are 2 method how you can cook beetroot:
    1. Roasting. Preheat the oven to 400 F, wrap your beets in a foil and roast for 40-50 minutes until tender.
    2. Steaming. Place beets in a steamer basket and steam for 15-20 minutes until tender.

    Nutrition

    Calories: 251kcal | Carbohydrates: 45.3g | Protein: 9g | Fat: 5.3g | Saturated Fat: 0.8g | Sodium: 1474mg | Potassium: 1208mg | Fiber: 9.4g | Sugar: 8.6g | Calcium: 67mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @Lavender.And.Macarons or tag #lavenderandmacarons!
    Iryna Bychkiv
    Website

    Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
    Iryna is also a freelance writer for MSN and Associated Press Wire.

    More Vegetarian Soup Recipes

    • High-protein tomato soup recipe in a grey bowl placed on a wooden plate.
      High Protein Tomato Soup
    • Slow cooker vegetable soup with Farro in a white bowl.
      Slow Cooker Vegetable Soup With Farro
    • Crockpot wild rice and mushroom soup in a bowl on a wooden table.
      Crockpot Mushroom Wild Rice Soup
    • Polish dill soup (zupa koperkowa in a white bowl).
      Polish Dill Soup (Zupa Koperkowa)
    132 shares
    • Facebook7
    • Twitter
    • Email

    Reader Interactions

    Comments

    1. Bartkova Natalia says

      March 06, 2022 at 10:46 am

      5 stars
      I love borscht so much!!!

      Reply
    5 from 6 votes (5 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The photo of Iryna Bychkiv, the writer and owner of a culinary website - Lavender & Macarons.

    I'm Iryna - a healthy food writer, photographer, and taster behind Lavender & Macarons. Here, you'll find healthy, clean recipes that are easy to prepare, made with wholesome ingredients, and approved by picky eaters. More about Iryna...

    New Recipes👇

    • Farro mushroom risotto on a black plate on a white background.
      Mushroom Farro Risotto
    • Casarecce pasta in a bowl with fresh basil on top.
      Casarecce Pasta (with Homemade Sun-Dried Tomato Pesto)
    • BBQ pinto beans sliders on a white parchment paper.
      BBQ Bean Sliders
    • Mushroom lasagna on a white plate.
      Mushroom Lasagna

    Footer



    Home

    About

    Contact

    Privacy Policy

    Disclaimer

    Terms of Use

    Copyright © 2024 Lavender & Macarons LLC | Healthy, Clean Recipes

    Stock images by Depositphotos

    132 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.