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Name: Protein-Packed Ukrainian Borscht (Dairy-Free)
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250g lean beef sirloin or eye of round, cut into 1/2-inch cubes; 1 tbsp vegetable oil; 1 small onion, finely diced; 2 garlic cloves, minced; 1 medium carrot, peeled and grated; 1 medium beet, peeled and grated; 1/4 small green cabbage, shredded (about 2 cups); 1 medium Yukon Gold potato, peeled and diced; 3 tbsp tomato paste; 4 cups low-sodium beef broth; 1 bay leaf; 1/4 tsp smoked paprika (optional, for depth); 1 tbsp apple cider vinegar; Salt and black pepper, to taste; 2 tbsp chopped fresh dill, plus extra for garnish; 2 tbsp chopped fresh parsley; Lemon wedges, to serve

Protein-Packed Ukrainian Borscht (Dairy-Free)

SeasonedPepper0687

This high-protein, dairy-free twist on classic Ukrainian borscht is loaded with tender beef cubes, sweet beets, and a medley of fresh vegetables for a comforting meal that delivers serious nutrition. A touch of apple cider vinegar and fresh dill brings out the soup’s iconic tang, while a squeeze of lemon at the table brightens every spoonful. With 25g of protein and a deep magenta hue, this version is as nourishing as it is beautiful. Perfect for a cozy Ontario evening or meal prep—borscht’s flavor only improves overnight!

Ingredients

Instructions

Heat the vegetable oil in a large pot over medium-high heat. Add the beef cubes and sear until browned on all sides, 3-4 minutes. Transfer beef to a plate.
In the same pot, add onion and cook until translucent, about 2 minutes. Stir in garlic and cook until fragrant, 30 seconds.
Add grated carrot and beet. Cook, stirring, for 2-3 minutes until softened and vibrant.
Stir in tomato paste and cook for 1 minute. Return beef and any juices to the pot.
Add potatoes, cabbage, bay leaf, smoked paprika (if using), and beef broth. Bring to a boil, then reduce heat to a simmer.
Simmer uncovered for 25 minutes, or until vegetables are tender and beef is cooked through. Skim off any foam as needed.
Stir in apple cider vinegar, fresh dill, and parsley. Season generously with salt and black pepper. Simmer 2 more minutes.
Remove from heat. Discard bay leaf. Taste and adjust seasoning, adding more vinegar for brightness if desired.
Ladle into bowls. Garnish with extra dill and a squeeze of lemon juice. Serve hot.