Borscht with Beef

Name: Borscht with Beef
Total time: 1 h 45 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 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

3 Ratings
3 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.

Source: EatingWell Magazine, Soup Cookbook

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Recipe Summary

total:

1 hr 45 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.
Step 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

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

Nutrition Facts

Serving Size:

1 1/3 cups

Per Serving:

149 calories; protein 9.9g; carbohydrates 12.7g; dietary fiber 3.1g; sugars 7.4g; fat 5.6g; saturated fat 1.8g; cholesterol 24.4mg; vitamin a iu 2592IU; vitamin c 12.7mg; folate 70mcg; calcium 53.8mg; iron 1.5mg; magnesium 30.9mg; potassium 657.2mg; sodium 433.5mg; thiamin 0.1mg.

Exchanges:

2 vegetable, 1 fat, 1 lean protein

3 Ratings

5 star values: 1
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 0

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EatingWell Member

11/26/2022

This soup is pleasantly different from the other usual soups that abound this time of year. My family says, “This one is a keeper.” I made it the old fashioned way, without aid of a food processor, dicing the beets and slicing the carrots; and I added considerably more beets and cabbage than called for in the recipe. The texture was perfect, the flavor unique and the beef tender. Great recipe!

emcooks

02/11/2013

Nice winter meal 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. Pros: Lots of veggies and a tiny bit of meat for flavor

EatingWell User

01/08/2013

So tasty and different 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). Pros: Delicious and healthy Cons: Yearned for more meat

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Borscht with Beef

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Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (3)

All Reviews for Borscht with Beef

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Borscht with Beef

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (3)

All Reviews for Borscht with Beef