Low Sodium Maple & Beet Borscht

Total time1 hr 15 min

Prep time20 min

Cook time55 min

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Ingredients

4 servings

For the soup

1 lb beets (about 3 medium), peeled and cut into ½-inch cubes
Beets Bunch Fresh Organic Beets Red Beets Cal-Organic Farms® Healthy By Choice Organic Bunch Beets Red Beet
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1 tbsp olive oil, divided
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 medium carrots, peeled and diced
1 medium sweet potato, peeled and cut into ½-inch cubes
2 cups green cabbage, thinly shredded
4 cups bone broth
1 cup water
2 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp fresh ginger, finely grated
½ tsp ground turmeric
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh dill, roughly chopped (optional)
2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Toss the cubed beets with 1/2 tbsp of the olive oil and a pinch of salt on a rimmed baking sheet, spreading them in a single layer. Roast for 25–30 minutes, turning once halfway through, until the edges are caramelized and the beets are tender when pierced with a fork.
2
While the beets roast, heat the remaining 1/2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.

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