Low-Calorie • Gluten-Free

Active40 min

Total1¾ hrs

Borscht with Beef

Even people who think they don’t like beets love this vibrant vegetable-packed soup. The legendary dish served at New York City’s Russian Tea Room was the inspiration for this version.

• 4 teaspoons canola oil, divided
• 8 ounces sirloin or flank steak, trimmed, cut into ½-inch cubes
• 8 ounces mushrooms, sliced
• 4 medium beets (about 1 pound), peeled and shredded (see Tip)
• 1½ cups shredded cabbage
• 1 cup shredded carrots
• 1 cup finely chopped onion
• 1 cup finely chopped celery
• ½ cup dry 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

1. Heat 2 teaspoons oil in a large pot over medium-high heat. Add steak and cook, stirring frequently, until beginning to brown, 2 to 4 minutes. Transfer to a bowl.

2. 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.

3. 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. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until the vegetables are very tender, about 30 minutes.

4. Add the reserved beef. Simmer, covered, until heated through, 1 to 2 minutes. Stir in ¼ cup dill. Top each portion with 1 tablespoon sour cream and garnish with more dill, if desired.

►► MAKE AHEAD: Refrigerate for up to 3 days; garnish just before serving.

Serves 8: about 1⅓ cups each

Calories 149 | Fat 6g (sat 2g) | Cholesterol 24mg | Carbs 13g | Total sugars 7g (added 0g) | Protein 10g | Fiber 3g | Sodium 434mg | Potassium 657mg.

Nutrition bonus: Vitamin A (52% daily value) | Vitamin C (21% dv).