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.
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