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
On a weekend morning, there’s nothing better than a hot stack...
Skip the store-bought candies and make your own! Try our...
Whether you’re vegan or entertaining a vegan guest for...
Thanksgiving dinner isn’t complete without an apple pie or...
The season of decorative holiday cookies is one of the most...
Whether you're looking for a quick breakfast or a refreshing...
Sweet potato casserole is a traditional Thanksgiving side...
Chicken is always a favorite for anyone looking for a protein...
The tartness of fresh cranberries is a flavorful addition to...
Make your own pickles! Get the most out of summer’s bounty by...
A piping-hot bowl of soup is a satisfying meal for a cozy...
Our healthy carrot recipes will help you get your fill of...
In just 10 minutes, make a delicious Thanksgiving appetizer...
Don't let muffins fool you: they may sound healthy, but many...
When it’s chilly outside, there’s no better way to warm up...
Wake up with these delicious and healthy recipes for homemade...
- Eastern European/Russian
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Main Ingredient
- Preparation/ Technique
- Type of Dish
- January/February 2013