HOW TO MAKE BORSCHT WITH BEEF RECIPES

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BORSCHT WITH BEEF RECIPE | EATINGWELL



Borscht with Beef Recipe | EatingWell image

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.

Provided by Joyce Hendley

Categories     Healthy Sirloin Steak Recipes

Total Time 1 hours 45 minutes

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 148.6 calories, CarbohydrateContent 12.7 g, CholesterolContent 24.4 mg, FatContent 5.6 g, FiberContent 3.1 g, ProteinContent 9.9 g, SaturatedFatContent 1.8 g, SodiumContent 433.5 mg, SugarContent 7.4 g

BEEF AND BEET BORSCHT | ALLRECIPES



Beef and Beet Borscht | Allrecipes image

It was this soup that started my lifelong love of adding sour cream to things. The way the tangy, rich cream melts into the hot, beefy broth is a wonder to behold.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Vegetable Soup Recipes    Borscht

Total Time 4 hours 50 minutes

Prep Time 20 minutes

Cook Time 4 hours 30 minutes

Yield 8 servings

Number Of Ingredients 12

1 (1 inch thick) slice bone-in beef shank
3 quarts water
1 onion, chopped
1 cup chopped carrots
½ cup chopped celery
1 bay leaf
3 cups diced peeled beets
2 cups chopped cabbage
¼ cup white vinegar, or to taste
salt and ground black pepper to taste
1 cup sour cream, for garnish
2 tablespoons chopped fresh dill, for garnish

Steps:

  • Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
  • Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
  • Serve garnished with sour cream and dill.

Nutrition Facts : Calories 137.7 calories, CarbohydrateContent 12 g, CholesterolContent 21.3 mg, FatContent 7.8 g, FiberContent 3.1 g, ProteinContent 5.9 g, SaturatedFatContent 4.4 g, SodiumContent 95.7 mg, SugarContent 6.3 g

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