Many traditional borschts contain beets, which are medium GI, so using beef instead lowers the GI and adds texture, some iron and protein, which may keep you feeling full longer.
Ingredients
- 1 lb (500 g) extra-lean ground beef
- 2 onions, chopped
- 4 cloves garlic, minced
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1/2 cup (125 mL) chopped fresh dill
- 1/4 tsp (1 mL) caraway seeds, crushed
- 1/4 tsp (1 mL) each salt and pepper
- 4 cups (1 L) thinly sliced cabbage
- 4 cups (1 L) beef stock
- 1 can (28 oz/796 mL) diced tomatoes
- 1/4 cup (50 mL) light sour cream
- Dill sprigs
Steps
- In Dutch oven, brown beef over medium-high heat; drain off fat. Add onions, garlic, carrot, celery, dill, caraway seeds, salt and pepper; sauté until vegetables are softened, about 5 minutes.
- Add cabbage, stock and tomatoes; bring to boil. Reduce heat, cover and simmer until cabbage is tender but firm, about 25 minutes.
- Ladle into warmed bowls; top each with dollop of sour cream and dill sprigs.
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Time-saving tip
Cabbage Shortcut: Coleslaw mix in the produce section of your grocery store makes a quick substitution for the sliced cabbage.
