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Beet and Bison Borscht

Serves 6

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    Beet and Bison Borscht

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

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    Protein packed

    Bison is not only lower in fat and calories than beef, but also higher in protein, making it a tasty and healthy beef alternative.

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    Beet and Bison Borscht

      Ingredients

      • 1 lb (450 g) extra-lean ground bison
      • 2 cups (500 mL) peeled and diced onion
      • 1 cup (250 mL) finely diced celery
      • 1 cup (250 mL) finely diced carrots
      • 6 cups (1.5 L) low-sodium beef or vegetable stock
      • 4 cups (1 L) peeled and grated beets
      • 2 cups (500 mL) grated purple cabbage
      • 2 Tbsp (30 mL) white vinegar
      • 1/2 cup (125 mL) finely chopped fresh dill

      Nutrition

      Per serving:

      • calories233
      • protein19 g
      • total fat7 g
        • sat. fat3 g
      • total carbohydrates25 g
        • total sugars16 g
        • fibre6 g
      • sodium317 mg

      Directions

      01

      In large saucepan, brown ground bison over medium-high heat. Add in onion, celery, and carrots and cook for 5 to 7 minutes. Add in stock along with beets and cabbage. Bring to a boil, then simmer for 30 minutes.

      02

      Remove from heat and stir in vinegar and dill. Serve as is or with your choice of sour cream, Greek yogurt, or a nondairy topping.

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