Name: Borscht with Beef
Cook time: 40 min
Total time: 105 min
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; 1.5 cups shredded cabbage; 1 cup shredded carrots; 1 cup finely chopped onion; 1 cup finely chopped celery; 0.5 cup red wine; 6 cups reduced-sodium beef broth; 1 cup no-salt-added tomato sauce; 1 tablespoon Worcestershire sauce; 0.25 cup chopped fresh dill, plus more for garnish; 0.5 cup reduced-fat sour cream

Borscht with Beef

4.5

(4)

4 Reviews

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.

Joyce Hendley, M.S.

Updated on August 17, 2019

Cook Time:

40 mins

Additional Time:

1 hr 5 mins

Total Time:

1 hr 45 mins

Servings:

Yield:

8 servings, about 1 1/3 cups each

Nutrition Profile:

Egg Free Gluten-Free Healthy Immunity Low Carbohydrate Low-Calorie Nut-Free Soy-Free

Jump to Nutrition Facts

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 ½ 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

Directions

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

To make ahead: Refrigerate for up to 3 days; garnish just before serving.

Nutrition Facts (per serving)

149	Calories
6g	Fat
13g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 1 1/3 cups
Calories 149
% Daily Value *
Total Carbohydrate 13g	5%
Dietary Fiber 3g	11%
Total Sugars 7g
Protein 10g	20%
Total Fat 6g	7%
Saturated Fat 2g	9%
Cholesterol 24mg	8%
Vitamin A 2592IU	52%
Vitamin C 13mg	14%
Folate 70mcg	18%
Sodium 434mg	19%
Calcium 54mg	4%
Iron 2mg	8%
Magnesium 31mg	7%
Potassium 657mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.