Beefy Borscht ~ Celebrate Pinktober!

With this being October, I was originally focusing on pumpkins and squashes (which is also a wonderful thing!); however, it is also breast cancer awareness month.  This recipe is in honor of my grandmother (single mastectomy) and my little way to contribute to breast cancer awareness…I hope you enjoy this very YUMMY soup!!


  • 1 pound grass-fed ground beef
  • 2 tablespoons butter, organic and unsalted
  • 1 red onion, diced
  • 3 parsnips, peeled and chopped
  • 2 stalks of celery, chopped
  • 2 carrots, peeled and chopped
  • 3 medium beets, peeled and chopped
  • 1 teaspoon caraway seeds
  • 8 ounces organic tomato sauce
  • 2 tablespoons red wine vinegar
  • 3 garlic cloves, minced
  • 1 tablespoon raw honey
  • 1 tablespoon fresh thyme leaves
  • 4 cups beef broth
  • 1 teaspoon sea salt
  • 1/2 cup heavy organic whipping cream (optional)


  1. In a heavy-bottomed pot or Dutch Oven, cook the ground beef until done (no pink).  Set aside on a paper towel-lined plate.
  2. In the same pot, add butter, onion, parsnips, celery, carrots and beets.  Cook on medium heat until onions are translucent, stirring occasionally.
  3. Add caraway seeds, tomato sauce, vinegar, garlic, honey, thyme and salt.  Stir and continue to cook for another 5 minutes.
  4. Add beef broth.  Bring to a boil.  Let simmer for approximately 30 minutes .  Add cooked beef and optional whipping cream.  Cook for an additional 5 minutes.
  5. Enjoy!

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