Eosinophilic Esophagitis Friendly Vegan Borscht
Total time1 hr 15 min
Prep time25 min
Cook time50 min
5.0(9)
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 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)
Can be omittedvegan sour cream
- 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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