BHA & BHT Free Maple & Beet 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 āIngredients
4 servings
For the soup
- 1 lb beets (about 3 medium), peeled and cut into Ā½-inch cubes
- 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 Ā½-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
- Ā½ tsp ground turmeric
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh dill, roughly chopped (optional)
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°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 25ā30 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 6ā7 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!