Name: Hearty Beet and Cabbage Borscht
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz 93% lean ground beef; 1 tsp extra virgin olive oil; 1 cup shredded red beets; 1 cup shredded green cabbage; 0.5 cup diced yellow onion; 2 cloves minced garlic; 1 tbsp tomato paste; 2 cups low-sodium beef broth; 1 tbsp apple cider vinegar; 1 tsp dried dill; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup nonfat 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

Sautéed lean beef and vibrant beets simmered with crisp cabbage in a savory broth, topped with a dollop of creamy Greek yogurt.

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NUTRITION

Protein

54.6g

Fat

23.0g

Carbs

38.3g

SERVINGS

1 serving

INGREDIENTS

6 oz 93% lean ground beef

1 tsp extra virgin olive oil

1 cup shredded red beets

1 cup shredded green cabbage

0.5 cup diced yellow onion

2 cloves minced garlic

1 tbsp tomato paste

2 cups low-sodium beef broth

1 tbsp apple cider vinegar

1 tsp dried dill

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup nonfat Greek yogurt

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PREPARATION

1
In a large pot over medium heat, brown the ground beef until fully cooked, then remove and set aside.
2
Add the olive oil to the same pot and sauté the onion and garlic until fragrant and translucent.
3
Stir in the shredded beets and cabbage, cooking for 5 minutes until they begin to soften.
4
Add the tomato paste, beef broth, dried dill, sea salt, and black pepper, stirring to combine.
5
Bring the mixture to a boil, then reduce heat and simmer for 20 minutes until the vegetables are tender.
6
Return the beef to the pot and stir in the apple cider vinegar to brighten the flavors.
7
Ladle the hot soup into bowls and garnish each with a generous dollop of Greek yogurt.