Borscht with Beef

Borscht with Beef

5 Reviews
From: EatingWell Magazine, Soup Cookbook

Even people who think they don't like beets love this vibrantly colored, vegetable-packed borscht soup recipe, inspired by the legendary borscht soup served at New York's Russian Tea Room. Plenty of mushrooms, cabbage and carrots along with a judicious amount of beef make this healthy borscht recipe special.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 4 teaspoons canola oil, divided
  • 8 ounces sirloin or flank steak, trimmed, cut into ½-inch cubes
  • 8 ounces mushrooms, sliced
  • 4 medium beets (about 1 pound), peeled and shredded
  • 1½ cups shredded cabbage
  • 1 cup shredded carrots
  • 1 cup finely chopped onion
  • 1 cup finely chopped celery
  • ½ cup red wine
  • 6 cups reduced-sodium beef broth
  • 1 cup no-salt-added tomato sauce
  • 1 tablespoon Worcestershire sauce
  • ¼ cup chopped fresh dill, plus more for garnish
  • ½ cup reduced-fat sour cream


  • Active

  • Ready In

  1. Heat 2 teaspoons oil in a large soup pot or Dutch oven over medium-high heat. Add steak and cook, stirring frequently, until beginning to brown, 2 to 4 minutes. Transfer to a bowl.
  2. Add 1 teaspoon oil to the pot and heat over medium-high. Add mushrooms and cook, stirring, until beginning to brown, 3 to 5 minutes. Transfer to the bowl.
  3. Add the remaining 1 teaspoon oil to the pot. Add beets, cabbage, carrots, onion and celery. Cook, stirring frequently, until beginning to soften, about 10 minutes. Add wine and cook, stirring and scraping up any browned bits. Stir in the reserved mushrooms, broth, tomato sauce and Worcestershire sauce. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until the vegetables are tender, about 30 minutes.
  4. Add the reserved beef. Simmer, covered, until heated through, 1 to 2 minutes. Stir in ¼ cup dill. Top each portion with 1 tablespoon sour cream and garnish with more dill, if desired.
  • To make ahead: Refrigerate for up to 3 days; garnish just before serving.

Nutrition information

  • Serving size: 1⅓ cups
  • Per serving: 149 calories; 6 g fat(2 g sat); 3 g fiber; 13 g carbohydrates; 10 g protein; 70 mcg folate; 24 mg cholesterol; 7 g sugars; 2,592 IU vitamin A; 13 mg vitamin C; 54 mg calcium; 1 mg iron; 434 mg sodium; 657 mg potassium
  • Nutrition Bonus: Vitamin A (52% daily value), Vitamin C (22% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1 fat, 1 lean protein

Reviews 5

February 11, 2013
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By: emcooks
Nice winter meal This was great for a winter night. I shredded/chopped all the veggies in the food processor so the prep was fast. Caraway seeds are a good flavoring and fresh dill. Pros: Lots of veggies and a tiny bit of meat for flavor
January 21, 2013
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By: EatingWell User
Love this recipe! I am a recent convert to beets and I loved this soup. I made it yesterday and we will be devouring the leftovers for lunch today. It's almost a stew, chock full of veggies and beef. Pros: Lots of Flavor
January 18, 2013
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By: EatingWell User
Pleasantly Surprised I had actually never had Borscht before, and was a little skeptical at first- I was afraid it was going to be overwhelmingly sweet with beet flavor. But it was actually really good! I froze a batch for dinner next weeks too :) (since it's just for the hubby and me- 6 servings of leftovers can be a little much) Oh, and if you don't have a food processor- make sure you borrow one! Pros: Delicious, Easy to make ahead Cons: Long prep time
January 08, 2013
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By: EatingWell User
So tasty and different Family loved this! Shredding the beets is the most laborious part, made easy with the food processor. I would suggest adding more beef than this calls for, though, as I found myself yearning for it (and my infant son loved the beef so I wish I had made more for his sake). Pros: Delicious and healthy Cons: Yearned for more meat
January 07, 2013
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By: EatingWell User
Simple healthy soup My husband and I don't know why it took us so long to make our first at-home borscht. This soup is fabulous! This recipe is perfect : the chew is there from the mushrooms and a small amount of beef, the jewel color is lovely and it is low calorie and chock full of winter vegetables. The sour cream is traditional and nice but not a necessary element. Love it!! Pros: Healthy, low calorie, tasty Cons: none
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