Updated Dec 7, 2018Chatelaine
beef sirloin tip, diced
1 1/4 tsp
onion, finely chopped
garlic cloves, minced
large potato, peeled and diced
small head red cabbage, thinly sliced (3 cups)
sodium-reduced beef broth
large beets, peeled and grated (2 cups)
3 1/2 tbsp
chopped dill, divided
- 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.
NutritionCalories 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