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Borscht with Beef

:  January/February 2013

Your rating: None Average: 4.1 (12 votes)

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.


Borscht with Beef Recipe

Makes: 8 servings, about 1 1/3 cups each

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | High potassium | Low sodium | Healthy weight | Heart healthy | Diabetes appropriate | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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 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.

Nutrition

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


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Recipe Categories

Ethnic/Regional
Eastern European/Russian
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High potassium
Gluten free
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
8 or more
Main Ingredient
Beef
Preparation/ Technique
Saute
Meal/Course
Lunch
Dinner

Season
Fall
Winter
Style/Theme
Entertaining, casual
Everyday favorites
Make ahead instructions
One dish meals
Type of Dish
Soups/stews
Publication
January/February 2013
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