Borscht is a Russian vegetable soup that features beets as the main ingredient. This version has beef and potatoes; these additions make the soup even heartier.


6 servings (serving size: 1 1/2 cups soup and 1 tablespoon sour cream)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 1 Hour, 4 Minutes

Nutritional Information

Calories 258
Caloriesfromfat 30 %
Fat 8.7 g
Satfat 3.2 g
Protein 20 g
Carbohydrate 24.9 g
Fiber 4 g
Cholesterol 53 mg
Iron 3.7 mg
Sodium 882 mg
Calcium 37 mg


2 (15-ounce) cans whole beets, undrained
2 teaspoons canola oil, divided
1 pound lean beef stew meat, cut into 1 1/2-inch pieces
1 medium onion, diced (about 1 3/4 cups)
1 pound red potatoes, cubed (about 3 cups)
1 (32-ounce) container fat-free, less-sodium chicken broth
1 1/2 teaspoons dried dill
1/4 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons reduced-fat sour cream


1. Drain and cube beets, reserving juice.

2. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add half of beef; cook 4 minutes, browning on all sides. Remove beef from pan; set aside. Repeat procedure with remaining 1 teaspoon oil and remaining beef. Add onion to pan, and sauté 2 minutes.

3. Add beef, beets, reserved juice, potatoes, and next 4 ingredients to pan. Bring to a boil, reduce heat, and simmer 45 minutes or until beef is tender. Ladle soup into individual bowls; top with sour cream.

Lorrie Corvin,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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