Eosinophilic Esophagitis Friendly Maple & Beet Borscht
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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.
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