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.
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.
5 Reviews for Borscht with Beef
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.
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!
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).
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!!