Borscht with Beef


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.

Cook Time:
40 mins
Additional Time:
1 hr 5 mins
Total Time:
1 hr 45 mins
8 servings, about 1 1/3 cups each


  • 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


  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.


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.

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