Borscht with beef and beets

Prep 20 min
Total 1 hour
Serves 10



2 tbsp
olive oil
200 g
1 1/4 tsp
salt, divided
1/2 tsp
onion, finely chopped
garlic cloves, minced
carrots, diced
large potato, peeled and diced
small head red cabbage, thinly sliced (3 cups)
1/4 cup
1 tbsp
brown sugar
1 tsp
dried coriander
6 cups
sodium-reduced beef broth
large beets, peeled and grated (2 cups)
3 1/2 tbsp
red-wine vinegar
1/4 cup
chopped dill, divided
1/4 cup


  • 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.


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

Best way to peel beets

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