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Prep Time: 8 Minutes Cook Time: 64 Minutes |
Ready In: 72 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
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.
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