Borscht with Beef
From EatingWell: January/February 2013
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.
- 4 teaspoons canola oil, divided
- 8 ounces sirloin or flank steak, trimmed, cut into 1/2-inch cubes
- 8 ounces mushrooms, sliced
- 4 medium beets (about 1 pound), peeled and shredded
- 1 1/2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 1/2 cup red wine
- 6 cups reduced-sodium beef broth
- 1 cup no-salt-added tomato sauce
- 1 tablespoon Worcestershire sauce
- 1/4 cup chopped fresh dill, plus more for garnish
- 1/2 cup reduced-fat sour cream
- 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.
- 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.
- 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.
- Add the reserved beef. Simmer, covered, until heated through, 1 to 2 minutes. Stir in 1/4 cup dill. Top each portion with 1 tablespoon sour cream and garnish with more dill, if desired.
Tips & Notes
- Make Ahead Tip: Refrigerate for up to 3 days; garnish just before serving.
Per serving: 154 calories; 5 g fat (2 g sat, 2 g mono); 25 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 10 g protein; 3 g fiber; 427 mg sodium; 714 mg potassium.
Nutrition Bonus: Vitamin A (53% daily value), Vitamin C (24% dv), Potassium (21% dv), Folate (18% dv)
Carbohydrate Servings: 1
Exchanges: 2 1/2 vegetable, 1 lean meat, 1 fat
More From EatingWell
If you're looking for an easy, healthy meal idea for dinner...
Whether you’re celebrating Cinco de Mayo or throwing a...
Few things are closer to perfection than the first sweet...
Trying to clean up your diet? These low-calorie recipes are...
Make your own pickles! Get the most out of summer’s bounty by...
Whether you’re packing a healthy snack for yourself or your...
This Memorial Day, throw a barbecue or picnic with these...
Try making a healthy summer dip recipe or summer salsa recipe...
You won’t waste half a day’s worth—or more—of calories with...
Whether you're looking for a quick breakfast or a refreshing...
Fresh seasonal produce offers plenty of reasons to try one of...
Barbecue sauce, rubs and marinades are easy, healthy ways to...
Everyone loves a good, juicy burger recipe! But hamburgers...
As delicious as eating healthy can be, we all still crave our...
Whether grilled, seared, broiled, baked or made into burgers...
These easy weeknight suppers are inspired by the bountiful...
- Type of Dish
- Eastern European/Russian
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Main Ingredient
- Preparation/ Technique
- January/February 2013