Eosinophilic Esophagitis Friendly Apple & Sage Beet Borscht
Total time1 hr 10 min
Prep time20 min
Cook time50 min
4.9(11)
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Learn more →Ingredients
4 servings
For the soup
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 tsp ground turmeric
- 1 lb beets (about 3 medium), peeled and cut into ½-inch cubes
- 2 medium carrots, peeled and diced
- 1 medium tart apple (such as granny smith), peeled, cored, and diced
- 4 cups bone broth (homemade or aip-compliant brand)
- 2 tbsp apple cider vinegar
- 8 fresh sage leaves
- 1 tsp salt, plus more to taste
For serving
- ¼ cup coconut cream, for swirling
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic, ginger, and turmeric and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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