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Diabetes Bites - curated collection of recipes for type 1 & type 2 diabetes

A curated collection of recipes for type 1 and type 2 diabetes by a diabetes educator and nutritionist, complete with nutritional information.

Classic Borscht

Original Recipe: anediblemosaic.com


  • 2 tablespoons light olive oil or avocado oil, vegetable oil, or canola oil
  • 1 pound beef stew meat
  • 1 bay leaf
  • 8 cups low-sodium beef broth divided
  • 1 ¾ pounds beets (roots only; use the greens for something else), scrubbed and trimmed
  • 4 medium carrots finely chopped
  • 3 large celery ribs diced
  • 1 large onion chopped
  • 1 large starchy potato such as Russet, scrubbed and chopped
  • ½ pound Savoy cabbage thinly sliced into shreds (about 5 cups shredded)
  • 4 large cloves garlic minced
  • ½ teaspoon coarse kosher salt use a bit less if using fine salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon allspice
  • 3 tablespoons tomato paste
  • 6 tablespoons red wine vinegar or apple cider vinegar (more or less to taste)
  • ¼ cup chopped fresh dill plus more for garnish if desired
  • Sour cream for garnish (optional)


    1. Heat the oil in a 5-quart pot over medium-high heat; once hot, add the meat in a single layer and cook until browned on both sides, about 4 minutes, flipping once. (You might need to do this in 2 batches so you don’t overcrowd the pan.)
    2. Add the bay leaf and 4 cups (.95 L) beef broth, and bring to a boil. Cover the pot, turn the heat down to simmer, and cook for 1 hour, stirring occasionally.
    3. While the beef cooks, chop all the vegetables. For the beets, shred? of the beets and finely chop the remaining. Add the finely chopped beet to the pot; bring it back up to a boil, then cover the pot and cook for 10 minutes.
    4. Add the shredded beet, carrot, celery, onion, potato, cabbage, garlic, salt, black pepper, allspice, tomato paste, and the remaining 4 cups of beef broth. (The vegetables should be just covered with liquid; you can add water if you need more liquid to cover them.) Cover the pot and bring it back up to a boil, then turn the heat down to simmer and cook until the vegetables are tender, about 30 minutes.
    5. Add the vinegar, then turn off the heat and stir in the dill. Taste and add additional salt and pepper as desired.
    6. To serve, ladle the soup into bowls; top with a dollop of sour cream and a sprinkling of fresh dill.


    • The Vegetables: For the vegetables for this recipe, I use organic beets, carrots, and potato, and give them a good scrub before using. I don’t peel them because the skin holds a lot of nutrition. (Beets Tip: Look for smaller beets since their skin is more tender.) The potato sort of melts right into the soup so you will be left with little bits of potato skin, which I didn’t mind at all; however, if you prefer, you can peel the potato.
    • Paleo Version: Omit the sour cream when serving. Some people consider potato paleo, and some don’t; do what’s best for you.
    • Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
    • Nutritional Information: The nutrition information for this recipe was calculated without the optional sour cream garnish.
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