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Borscht With Beef And Beets

265

  • Prep Time20 mins
  • Total Time1 hr
  • Makes10 servings
Borscht With Beef And Beets

(Photography: Roberto Caruso; food styling: Michael Elliott; prop styling: Rayna Schwartz)

Chatelaine Triple Tested

Celebrate warm food and sweater weather with a hearty, colourful bowl of borscht — it's pure comfort on a wintry day.

Ingredients

  • 2 tbsp olive oil

  • 200 g beef sirloin tip, diced

  • 1 1/4 tsp salt, divided

  • 1/2 tsp pepper

  • 1 onion, finely chopped

  • 2 garlic cloves, minced

  • 2 carrots, diced

  • 1 large potato, peeled and diced

  • 1/2 small head red cabbage, thinly sliced (3 cups)

  • 1/4 cup tomato paste

  • 1 tbsp brown sugar

  • 1 tsp dried coriander

  • 6 cups sodium-reduced beef broth

  • 2 bay leaves

  • 2 large beets, peeled and grated (2 cups)

  • 3 1/2 tbsp red-wine vinegar

  • 1/4 cup chopped dill, divided

  • 1/4 cup sour cream

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 (per serving)

Calories 137, Protein 9g, Carbohydrates 17g, Fat 4g, Fibre 3g, Sodium 706mg.
Excellent source of vitamin A.

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