NUTRITION

SERVINGS

INGREDIENTS

3 oz 93% lean ground beef

0 tsp avocado oil

1 cup beets

1 cup green cabbage

0.5 cup carrots

0.5 cup yellow onion

2 tbsp tomato paste

2 cup beef bone broth

1 tbsp apple cider vinegar

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried dill

0.5 cup plain non-fat Greek yogurt

PREPARATION

• 1

  In a large pot over medium heat, add the avocado oil and the ground beef, breaking it apart with a wooden spoon until browned and fully cooked.

• 2

  Add the diced onions and carrots to the pot, sautéing for 5-7 minutes until the vegetables begin to soften.

• 3

  Stir in the tomato paste and shredded beets, coating the meat and vegetables thoroughly to develop a deep flavor.

• 4

  Pour in the beef bone broth and add the shredded cabbage, sea salt, and black pepper, bringing the mixture to a gentle boil.

• 5

  Reduce the heat to low, cover the pot, and simmer for 20 minutes until the beets and cabbage are tender.

• 6

  Stir in the apple cider vinegar and dried dill, then remove from heat.

• 7

  Ladle the hot soup into a bowl and top with a generous dollop of Greek yogurt for a creamy finish.