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Vegetarian Borscht in a bowl with a dollop of sour cream

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.
Cook Time 45 minutes
Calories 251kcal
Author Iryna


  • 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.


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.


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