Beef Borscht

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Bite-size chunks of thin beef are successful each spoonful of this crimson-colored stew, whose stunning rootlike medley is simmered until tender. Be definite to see the finishing garnishes of dill and sour cream, due to the fact that they supply a fresh, chill opposition that defines the dish.

To work the accompanying story, see: This borscht is gorgeous — and bully for you.

From nutritionist and cookbook writer Ellie Krieger.

Ingredients

measuring cup

Servings: 8 (makes 16 cups)

1 lb thin beef stew meat, chopped into 1/2-inch cubes
1 spoon kosher salt, positive much arsenic needed
1/2 spoon freshly crushed achromatic pepper, positive much arsenic needed
2 tablespoons olive lipid (extra-virgin is okay)
1 ample onion, chopped (1 1/2 cups)
3 cloves garlic, minced
1/2 tiny caput greenish cabbage, shredded (4 1/2 cups)
2 ample beets (1 lb total), peeled and chopped
3 mean carrots, trimmed, scrubbed good and chopped into half-moon coins
1/2 mean celeriac (celery root), peeled and diced (2 cups)
4 cups low-sodium beef broth
One 14.5-ounce tin no-salt-added diced tomatoes, positive their juices
3 1/2 cups water
2 tablespoons reddish vino vinegar
3 tablespoons chopped caller dill, for garnish
2/3 cupful low-fat sour cream, for garnish

Nutritional Facts

Per serving

Calories
190
Fat
7 g
Saturated Fat
3 g
Carbohydrates
15 g
Sodium
490 mg
Cholesterol
45 mg
Protein
17 g
Fiber
4 g
Sugar
9 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutritionist and cookbook writer Ellie Krieger.

Tested by Miriam Albert.

Published December 20, 2017

Updated March 16, 2026