Borscht with beef and beets

218

PREP TIME

20 min

TOTAL TIME

1 h

Serves

10

Borscht with beef and beets

Photo, Roberto Caruso.

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
  • 9 g,
  • Carbohydrates
  • 17 g,
  • Fat
  • 4 g,
  • Fibre
  • 3 g,
  • Sodium
  • 706 mg.
  • Excellent source of
  • vitamin A
FILED UNDER: