Posted by Serena Bakes Simply From Scratch / Sunday, January 3, 2016
Hot Borscht soup has been a long time winter favorite of mine for as long as I can remember, even as a kid I loved a huge healthy bowl of the hearty goodness.
I'm not sure if it's just a deep part of my bohemian genes or the gorgeous inviting colors, but it's definitely a soup that warms my soul.
Borscht is a great recipe if your looking to reduce your grocery budget in the new year with only 10 ingredients that are mainly kitchen staples, and really easy to make.
It's also around 400 calories a serving, under 500 if you add a dollop of sour cream or greek yogurt so it's perfect if one of your New Years resolutions is healthier eating.
I adapted this recipe from my Dad's wife Anna, she's from Uzbekistan so when I was looking for a Borscht recipe she gave me a few authentic tips.
She told me you can use beef or pork in the Borscht, and either is really tasty.
I've tried it both ways, and they are equally delicious, but I think beef is my favorite.
She adds less beets then I do, but I find the kids devour the soup even with more beets, so it's a great way to sneak in a few extra veggies in.
I believe she uses fresh tomatoes, but I prefer canned tomatoes in the winter, since tomatoes this time of year aren't as ripe.
I could have that mixed up, because I couldn't find my notes on Borscht, and made it strictly from memory this time.
I couldn't think of a better dish to kick off the first of the year, and also celebrate national Sunday Supper month, but something hearty, healthy, and delicious!
In a large soup pot add 1 tablespoon Extra Virgin Olive Oil and 1 whole Diced Onion.
Sauté until onion starts to caramelize.
Stir in 3 cloves Minced Garlic and add 1 pound Cubed Beef Stew Meat.
Season meat generously with 1 teaspoon of Salt and Pepper.
Brown Stew Meat on both sides.
Stir in 4 Small Sized Peeled and Grated Beets, 2 whole Grated Carrots, 5 small Peeled and Diced Russet Potatoes, 1/2 Medium Sized Cabbage (Shredded), 4 cups Beef Stock, 14.5 ounces Diced Tomatoes With Juice and 6 cups Water.
Stir until well combined and then bring to a simmer.
Reduce heat to low and cook for 1-1 1/2 hours, or until beef is tender.
Taste soup and add additional Salt and Pepper if needed to taste.
Garnish with a a generous dollop of Sour Cream or Greek Yogurt if desired, and lots of fresh Chopped Dill.
Make sure to check out all the other delicious Sunday Supper ideas below the recipe.
Recipe by Serena Bakes Simply From Scratch
Healthy, easy to make beef Borscht is a great, easy to make soup with under 500 calories per serving from Serena Bakes Simply From Scratch.Prep time: PT15M
Cook time: PT1H30M
Total time: PT1H45M
Yield: 6 Servings
Calories per serving: 395Ingredients
Fat per serving: 7g
Fat per serving: 7g
- 1 tablespoon Olive Oil
- 1 whole Onion, Diced
- 3 cloves Garlic, Minced
- 1 pound Beef Stew Meat, Cut Bite Size Pieces
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 5 whole Small Russet Potatoes, Peeled and Cubed
- 4 whole Raw Beets, Peeled and Grated (Small/Medium)
- 2 whole Carrots, Grated
- 1/2 whole Green Cabbage, Shredded (Small/Medium)
- 4 cups Beef Stock
- 14.5 ounces Canned Diced Tomatoes With Juice
- 6 cups Water
- Additional Salt and Pepper To Taste
- For Serving: Sour Cream or Greek Yogurt and Chopped Fresh Dill Cooking Directions
- In a large soup pot add olive oil and onion. Sauté onion over medium-high heat until onion starts to caramelize. Stir in garlic, and add stew meat. Season with a teaspoon of salt and pepper. Brown stew meat on both sides.
- Stir in potatoes, grated beets, grated carrots, green cabbage, beef stock, diced tomatoes, and water. Stir until well combined.
- Bring to a simmer, reduce heat to low, and cook for 1-1 1/2 hours, until beef is tender.
- Taste soup and add additional salt and pepper to taste, if needed.
- Garnish with sour cream or greek yogurt, and fresh dill if desired when serving.
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- Take the Sunday Supper Month Pledge plus Family Friendly Recipes from Sunday Supper Movement
Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let's Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food Wine Conference 2016. All the rules and conditions for entry can be found on our Sunday Supper Movement website.
Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.