Beet and Bison Borscht

This beautiful borscht offers a classic Eastern European dish with a healthy makeover. While maintaining the robust flavors of a traditional borscht, beef is replaced with the lean richness of bison for an added twist.

Beet and Bison Borscht

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Course

Main Course, Main Dish

Servings

6 people

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Ingredients

• 1 lb extra-lean ground bison
• 2 cups Peeled and Diced Onion
• 1 cup finely diced celery
• 1 cup finely diced carrots
• 6 cups low-sodium beef or vegetable stock
• 4 cups peeled and grated beets
• 2 cups grated purple cabbage
• 2 Tbsp white vinegar
• 1/2 cup finely chopped fresh dill

Ingredients 1 lb extra-lean ground bison 2 cups Peeled and Diced Onion 1 cup finely diced celery 1 cup finely diced carrots 6 cups low-sodium beef or vegetable stock 4 cups peeled and grated beets 2 cups grated purple cabbage 2 Tbsp white vinegar 1/2 cup finely chopped fresh dill

Course Main Course, Main Dish Servings 6 people Print Recipe

Instructions

1. In large saucepan, brown ground bison over medium-high heat. Add in onions, celery, and carrots and cook for 5 to 7 minutes. Add in stock along with the beets and cabbage. Bring to a boil then simmer for 30 minutes.
2. Remove from heat and stir in vinegar and dill. Serve as is or with your choice of sour cream, Greek yogurt, or a non-dairy topping.

Recipe Notes

Per serving: 233 calories; 19 g protein; 7 g total fat (3 g sat fat); 25 g total carbohydrates (16 g total sugars, 6 g fiber); 317 mg sodium