Name: Hearty Beet and Cabbage Borscht
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Lean ground beef; 0.25 tbsp Extra virgin olive oil; 1 cup Red beets; 1 cup Green cabbage; 0.5 cup Carrots; 0.5 cup Yellow onion; 2 cups Beef bone broth; 1 tbsp Apple cider vinegar; 1 tbsp Tomato paste; 1 tsp Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh dill; 2 tbsp Plain Greek yogurt

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Hearty Beet and Cabbage Borscht

Simmered lean beef and vibrant beets create a robust, ruby-red soup finished with a dollop of cool yogurt for a silky texture.

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NUTRITION

Protein

50.3g

Fat

18.6g

Carbs

37.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean ground beef

0.25 tbsp Extra virgin olive oil

1 cup Red beets

1 cup Green cabbage

0.5 cup Carrots

0.5 cup Yellow onion

2 cups Beef bone broth

1 tbsp Apple cider vinegar

1 tbsp Tomato paste

1 tsp Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh dill

2 tbsp Plain Greek yogurt

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PREPARATION

1
In a large pot, brown the ground beef over medium heat until fully cooked and no longer pink.
2
Add the olive oil, diced onions, and carrots to the pot, sautéing until the onions become translucent.
3
Stir in the diced beets, shredded cabbage, and minced garlic, cooking for about 3 minutes to soften.
4
Pour in the beef bone broth, tomato paste, and apple cider vinegar, then bring the mixture to a gentle boil.
5
Reduce the heat to low and simmer for 25 minutes until the beets are tender and the broth is deep red.
6
Season the soup with sea salt and black pepper to taste.
7
Ladle the hot borscht into bowls and garnish with chopped fresh dill and a dollop of Greek yogurt.