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