Fructose Free Vegan Borscht
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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
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 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.
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