Borscht

This is my take on traditional borscht, rooted in the classics, but made a little more approachable for everyday cooking. Instead of a long-simmered roast, I use ground bison to make this recipe faster while still delivering rich, savory flavor. It’s hearty, nourishing, and deeply satisfying without feeling heavy.

To finish, I top it with creamy Greek yogurt rather than heavy cream, adding a bright tang and a boost of protein that beautifully complements the earthy beets. The result is a cozy, gut-friendly soup that honors tradition while fitting seamlessly into a modern kitchen.

INGREDIENTS

  • 1 TBS butter

  • 1 TBS olive oil

  • 1 yellow onion, diced

  • 3 cloves garlic, chopped

  • 2 red potatoes, diced

  • 2 medium/large red beets, peeled & diced (about 2 cups)

  • 1 TBS oregno, freshly chopped

  • 1 TBS thyme, chopped

  • 1 TBS oregano, dried

  • 1/4 tsp black peppper

  • 1/2 tsp sea salt

  • 1 TBS basil, dried

  • 1 LB ground bison

  • 1/2 red cabbage, shredded

  • 8 C bone broth

  • Dill

  • Greek yogurt

  • Sauerkraut

  1. Melt butter and oil in a large pot over medium heat.

  2. Add garlic, onion, potatoes, and beets, then saute for 1-2 minutes until they begin to sweat.

  3. Add seasonings, then saute for another 2-4 minutes.

  4. Add bison and brown for about 2-4 minutes.

  5. Fold in shredded cabbage, then coat in bone broth.

  6. Bring to a simmer and cook for 25-30 minutes, until the veggies are soft and the meat is cooked.

  7. Serve garnished with dill, sauerkraut, and a dollop of Greek yogurt.