Fructose Free Classic Borscht
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 1 ½ lb beef chuck, cut into 1-inch pieces
- 8 cups low-sodium beef broth
- 2 tbsp vegetable oil
- 1 medium yellow onion, finely diced
- 3 medium beets (about 1 lb total), peeled and coarsely grated
- 2 medium carrots, peeled and coarsely grated
- 2 medium yukon gold potatoes, peeled and cut into ½-inch cubes
- 3 cups green cabbage, thinly shredded
- 1 can (14 oz) diced tomatoes
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 3 cloves garlic, minced
- 2 tbsp red wine vinegar
- 1 tbsp tomato paste
- 1 tsp sugar
- 2 bay leaves
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
For serving
- ¼ cup fresh dill, roughly chopped
- ½ cup sour cream (optional)
Instructions
- 1
Heat 1 tbsp of the vegetable oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the beef chuck in a single layer and sear, undisturbed, for 3–4 minutes per side until deeply browned on at least two sides. Transfer the beef to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp vegetable oil to the pot. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute, watching closely so it does not brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!