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.
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.
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.
Chelsea Gough is a Vancouver-based recipe developer, stylist, and proud mom of two girls. She is a lover of good food, good times, and beautiful spaces. rawstylebychels@gmail.com
