Carb Smart Double Beefy Borscht Inspired Stew
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Carb Smart Double Beefy Borscht Inspired Stew

Carb Smart Double Beefy Borscht Inspired Stew

with Sour Cream and Chives

Filling and hearty is the name of the game with this borscht inspired recipe. Ground beef is stewed with dil-garlic spice blend as well as a melange of traditional borscht veggies like cabbage, potatoes and onions. Finished with a generous of dollop sour cream, your taste buds will be off off and away!

Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

500 g

Ground Beef

200 g

Yellow Potato

226 g

Red Cabbage, shredded

113 g


113 g


7 g


6 tbsp

Sour Cream

(Contains Milk)

2 tbsp

Beef Stock Powder

(Contains Soy, Sulphites)

2 tbsp

Tomato Sauce Base

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 tsp

Garlic Salt

Not included in your delivery

1 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.06 tsp


0.13 tsp



Nutrition Values

Calories910 kcal
Fat54 g
Saturated Fat23 g
Carbohydrate49 g
Sugar18 g
Dietary Fiber7 g
Protein58 g
Cholesterol184 mg
Sodium2360 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Large Pot
Medium Bowl
Measuring Cups
Measuring Spoons


Prep and roast potatoes

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Cut potatoes into 1/4-inch pieces.Add potatoes, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) garlic salt to a parchment lined baking sheet. Season with pepper then toss to coat.Roast, in the middle of the oven, stirring halfway through, until tender and golden brown, 16-20 min.


Finely chop chives.Peel, then grate beets on the largest side of a box grater. (TIP: We suggest using gloves when prepping beets!)

Cook beef

Heat a large pot over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Add remaining garlic salt. Stir to coat.Using a slotted spoon, transfer beef to a bowl. Discard fat.

Start stew

Reheat the same pot over medium.When hot, add 1 tbsp butter. Swirl pot until melted, 30 sec. Add cabbage, beets and mirepoix. Cook, stirring often until veggies are tender crisp, 3-4 min.

Finish stew

Sprinkle Cream Sauce Spice Blend over top. Stir to coat.Add beef, tomato sauce base, beef stock powder, vinegar, 1 tsp (2 tsp) sugar and 2 1/2 cups (4 cups) water.Bring to a simmer over high. Once simmering, reduce heat to medium-low. Cover and cook, stirring occasionally until veggies are tender and stew has thickened slightly, 10-12 min.

Finish and serve

Season stew to taste with salt and pepper.Divide stew between bowls.Top stew with roasted potatoes.Dollop sour cream over top.Sprinkle chives over top.