The absolute best thing that’s happened since my book, The Bone Broth Miracle Diet was released: getting random pictures of ‘first batch’ bone broth posted to my social media! I’ve loved hearing all the incredible results that people are getting, and I’m glad that word is getting out that bone broth rocks!
If you already drink bone broth, though, you might be like me – sometimes sick of sipping it plain, and always looking for a new way to use it. #foodieproblems
On top of that, that I have a challenge with my seasonal organic product box – SO many beets right now, you guys. It gave me an idea, though – Borscht soup! Could you do it with bone broth?!? YES, and it’s delicious.
So, make or buy some quality bone broth today (or pull some from the freezer)! And get this traditional Russian soup going. It’s easy to make and is a delicious side for almost any meal.
Prep time: 10 min / Cook time: 1 hour / Total time: 70 minutes
Ingredients
- Chopped raw beets, 2 cups (~500ml)
- Chopped carrots, 2 cups (~500ml)
- Chopped onion, 2 cups (~500ml)
- Chicken bone broth, 4 cups (~1L)
- Chopped cabbage, 2 cups (~500ml)
- Diced tomatoes, 1 can (16oz/400gm) or approximately 4 tomatoes chopped
- Sea salt, 1 teaspoon (5ml)
- Dried dill weed, ½ teaspoon (2.5ml) OR ~ 1 Tbsp fresh/chopped
- Ground black pepper, 1/4 teaspoon (1.5ml)
- Sour cream, optional garnish
Directions
- In a large pot, bring to a boil the beets, carrots, onion, and bone broth.
- Reduce heat and simmer covered for 30 minutes.
- Add the tomatoes, cabbage, salt, dill, and pepper. Cover and simmer for an additional 30 minutes, until cabbage is tender.
- Serve. May top with the traditional garnish, sour cream, if desired.
- This recipe refrigerates and freezes well.
Serves 8.
1 serving = 99 calories, 0g fat, 8g protein, 18g carbs, 5g fiber
Made it? I’d love to hear how it turned out – pick any social link below to let me know!
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