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
Source: EatingWell Magazine, Soup Cookbook


Recipe Summary

1 hr 45 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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

Nutrition Facts

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.

Reviews (2)

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5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Pleasantly Surprised 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! Pros: Delicious Easy to make ahead Cons: Long prep time Read More
Rating: 4 stars
Love this recipe! 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. Pros: Lots of Flavor Read More
Rating: 5 stars
Simple healthy soup 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!! Pros: Healthy low calorie tasty Cons: none Read More
Rating: 4 stars
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 Read More
Rating: 4 stars
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 Read More