Coconut Free Vegan Borscht

Total time1 hr 15 min

Prep time25 min

Cook time50 min

About Fig

Fig 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

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
See all
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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!