Low Sodium Vegan Borscht

Total time1 hr 15 min

Prep time25 min

Cook time50 min

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Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
3 cloves garlic, minced
2 medium carrots, peeled and cut into ¼-inch rounds
2 stalks celery, thinly sliced
1 lb beets (about 3 medium), peeled and coarsely grated
1 can (14 oz) diced tomatoes
6 cups vegetable broth
¾ lb yukon gold potatoes (about 2 medium), cut into ½-inch cubes
2 cups green cabbage, thinly shredded
2 tbsp red wine vinegar
1 tsp sugar
1 tsp smoked paprika
1 bay leaf
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.
½ tsp black pepper, plus more to taste
¼ cup fresh dill, roughly chopped

For serving

vegan sour cream, for serving (optional)
extra fresh dill, for serving (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6–8 minutes.
2
Add the garlic and smoked paprika and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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