Vegetarian Borscht

Ingredients

• 7-9 cups mushroom broth (you can use vegetable broth)
• 3 large potatoes (cubed)
• 2 tbsp olive oil
• 1 medium onion (finely minced)
• 1 medium carrot (shredded)
• 1/2 tbsp all-purpose flour
• 2 1/2 tbsp tomato paste
• 1 can Cannellini or Great Northern Beans (don't rinse)
• 1/2 cauliflower (cut into florets)
• 1 medium cooked beetroot* (see Note 2)
• 1/2 tsp thyme
• 1 tsp smoked paprika
• 1/2 tsp sugar (any)
• 1 tsp Balsamic vinegar
• 3/4 tbsp salt
• 1/4 tsp pepper
• 2 cloves garlic
• sour cream (for serving)

Instructions

1. 1

   Fill a large pot with 7 cups of mushroom broth and bring it to a boil*. (See Note 1)

2. 2

   Add potatoes, reduce the heat to medium-low and cook for 15-20 minutes until potatoes are tender when poked with a knife.

3. 3

   At the same time, heat oil a large non-stick pan and over medium heat.

4. 4

   Add onion and carrot and saute until translucent, about 10 minutes.

5. 5

   Remove 1 1/2 cup of broth from the pot with potatoes and add it into small bowl or cup along with tomato paste. Carefully whisk until combined.

6. 6

   Whisk in flour and diluted tomato paste to a pan with onion and carrot and cook for another 5 minutes.

7. 7

   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.

8. 8

   Add beans along with bean liquid and cook for another 5 minutes.

9. 9

   Add sauteed vegetables to a pan with potatoes and beans.

10. 10

    In 2-3 minutes add cauliflower and cook for 5-7 minutes until cauliflower is tender.

11. 11

    Add shredded beetroot, dry thyme, smoked paprika, sugar, Balsamic vinegar, salt and pepper.

12. 12

    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.

13. 13

    Serve with a dollop of sour cream and a slice of homemade bread.