White Bean Borscht Recipe

Name: White Bean Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Carrots, Chopped Into Big Chunks; 2 whole Broccoli Stalks, Chopped Into Big Chunks; 1 whole Onion, Quartered; 2 cloves Garlic, Smashed; 10 whole Small Beets, Tops And Tails Cut Off; 1 whole Potato, Cubed; 1 sprig Rosemary; 1/4 cups Olive Oil; 3 cups Soup Stock; 2 cups White Beans; 1 cup (approximately) Unsweetened Soy Milk; Salt And Pepper, to taste; Dill For Garnish

Servings: persons

2 whole Carrots, Chopped Into Big Chunks
2 whole Broccoli Stalks, Chopped Into Big Chunks
1 whole Onion, Quartered
2 cloves Garlic, Smashed
10 whole Small Beets, Tops And Tails Cut Off
1 whole Potato, Cubed
1 sprig Rosemary
1/4 cups Olive Oil
3 cups Soup Stock
2 cups White Beans
1 cup (approximately) Unsweetened Soy Milk
Salt And Pepper, to taste
Dill For Garnish

1
Preheat oven to 450 degrees.
2
Place all vegetables and the rosemary in a lidded casserole dish and drizzle with olive oil.
3
Put covered dish in the oven for one hour or until vegetables are all soft and easily mashed.
4
Place a large soup pot on the stove over medium heat.
5
Add soup stock and heat until simmering.
6
Add roasted vegetables to soup stock and cover.
7
Reduce heat to a minimum and let simmer while you prepare the bean puree.
8
The bean puree is not an exact science.
9
What I did was put two cups of cooked white beans in a bowl and pour in enough soymilk to just cover them.
10
Then I used my immersion blender to puree the mixture until it was totally smooth.
11
When the puree is ready, uncover your soup and use that immersion blender to blend the veggies and the soup stock.
12
If you dont have an immersion blender, you can put the whole shebang in your blender or food processor and mix it until its all smooth.
13
When the soup is blended and your eyeballs are singed by its lovely pinkness, mix in the bean puree.
14
Then season with salt and pepper.
15
If youd like to be all fancy, save some of the bean puree to add to the bowls of soup before you serve them.
16
Dropping a few blobs of the puree onto the surface of the soup and dragging a knife through it a few times will make it look all pretty like mine is in the photo.
17
Garnish with parsley or dill.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 whole Carrots, Chopped Into Big Chunks, 2 whole Broccoli Stalks, Chopped Into Big Chunks, 1 whole Onion, Quartered, 2 cloves Garlic, Smashed, and more.

Yes, White Bean Borscht falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Bean Borscht

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions