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.

Yield: 6 servings (serving size: 1 1/2 cups soup and 1 tablespoon sour cream)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 258
  • Calories from fat: 30%
  • Fat: 8.7g
  • Saturated fat: 3.2g
  • Protein: 20g
  • Carbohydrate: 24.9g
  • Fiber: 4g
  • Cholesterol: 53mg
  • Iron: 3.7mg
  • Sodium: 882mg
  • Calcium: 37mg


  • 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. 1. Drain and cube beets, reserving juice.
  2. 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. 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.
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