Borscht with beef and beets
Prep 20 min
Total 1 hour
Serves 10
Updated Dec 7, 2018
Chatelaine
Ingredients
2 tbsp
olive oil
200 g
beef sirloin tip, diced
1 1/4 tsp
salt, divided
1/2 tsp
1
onion, finely chopped
2
garlic cloves, minced
2
carrots, diced
1
1/2
1/4 cup
1 tbsp
brown sugar
1 tsp
dried coriander
6 cups
sodium-reduced beef broth
2
3 1/2 tbsp
red-wine vinegar
1/4 cup
1/4 cup
Instructions
- HEAT oil in a large pot over medium-high. Pat beef dry with paper towels. Sprinkle with ½ tsp salt and pepper, then add to pan. Cook, stirring until no pink remains, 1 to 3 min.
- REDUCE heat to medium. Add onion, garlic, carrots, potato and cabbage. Cook, stirring until vegetables are slightly tender, 5 min. Stir in tomato paste, sugar, coriander and cook 1 min. Add broth and bay leaves. Boil, then reduce heat to medium-low.
- SIMMER borscht, covered, until cabbage is very tender, about 15 min. Stir in beets, vinegar and remaining ¾ tsp salt. Continue simmering until beets are tender, 10 min. Let stand, covered, for 5 min. Stir in 3 tbsp dill. Remove and discard bay leaves. Ladle into bowls and serve borscht with a dollop of sour cream or greek yogurt and remaining 1 tbsp dill.
Nutrition
Calories 137, Protein 9 g, Carbohydrates 17 g, Fat 4 g, Fibre 3 g, Sodium 706 mg. Excellent source of vitamin ABest way to peel beets
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