borscht with beef

...

Borscht with Beef

Even people who think they don't like beets love this vibrantly colored, vegetable-packed borscht soup recipe, inspired by the legendary borscht soup served at New York's Russian Tea Room. Plenty of mushrooms, cabbage and carrots along with a judicious amount of beef make this healthy borscht recipe special.

Ingredients

  • 4 teaspoons neutral oil, such as canola or avocado, divided
  • 8 ounces sirloin or flank steak, trimmed, cut into 1/2-inch cubes
  • 8 ounces mushrooms, sliced
  • 4 medium beets (about 1 pound), peeled and shredded
  • 1 ½ cups shredded cabbage
  • 1 cup shredded carrots
  • 1 cup finely chopped onion
  • 1 cup finely chopped celery
  • ½ cup 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

Step