Recipes
Borscht with Beef
- Soups
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.
Ingredients
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4 teaspoons neutral oil, such as canola or avocado, divided
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8 ounces sirloin or flank steak, trimmed, cut into 1/2-inch cubes
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8 ounces mushrooms, sliced
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4 medium beets (about 1 pound), peeled and shredded
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1 ½ cups shredded cabbage
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1 cup shredded carrots
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1 cup finely chopped onion
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1 cup finely chopped celery
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½ cup red wine
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6 cups reduced-sodium beef broth
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1 cup no-salt-added tomato sauce
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1 tablespoon Worcestershire sauce
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¼ cup chopped fresh dill, plus more for garnish
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½ cup reduced-fat sour cream
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