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Beet and Bison Borscht

Serves 6


    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


      • 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


      Per serving:

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



      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.


      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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