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.