Best 2 Beef And Beet Borscht Recipes

Beef and beet borscht is a hearty and flavorful soup that is popular in many Eastern European countries. It is made with a variety of ingredients, including beef, beets, cabbage, carrots, potatoes, and onions. The soup is typically seasoned with salt, pepper, garlic, and dill. Beef and beet borscht can be served hot or cold, and can be enjoyed as a main course or a side dish. It is a delicious and nutritious soup that is perfect for a cold winter day.

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LOW-FAT BEEF, CABBAGE AND BEET BORSCHT

Low-Fat Beef, Cabbage And Beet Borscht image

Make and share this Low-Fat Beef, Cabbage And Beet Borscht recipe from Food.com.

Provided by Dancer

Categories Lemon

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

6 ounces extra lean ground beef
1 clove garlic, minced
1 cup chopped onion
4 cups chopped cabbage
2 (14 1/2 ounce) cans reduced-sodium stewed tomatoes
1 3/4 cups water
3 cups shredded raw beets
1 tablespoon lemon juice
2 tablespoons brown sugar (packed)

Steps:

Coat a large pot with nonstick spray.
Crumble the beef into the pot.
Cook over medium-high heat, breaking up the meat with a wooden spoon, for 4 to 5 minutes, or until lightly browned.
Line a platter with several thicknesses of paper towels.
Transfer the beef to the plate and drain well.
Wipe out the pot with a paper towel.
Add the garlic, onions and cabbage.
Saute over medium heat for 15 minutes, or until the cabbage is softened; if needed, add a few tablespoons water to the pot to prevent sticking.
Add the beef, tomatoes, water, beets, lemon juice and brown sugar.
Bring to a boil over high heat.
Cover, reduce the heat to medium and cook for 10 minutes, or until the beets are tender.

BEEF AND BEET BORSCHT

Beef and Beet Borscht image

It was this soup that started my lifelong love of adding sour cream to things. The way the tangy, rich cream melts into the hot, beefy broth is a wonder to behold.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht

Time 4h50m

Yield 8

Number Of Ingredients 12

Ingredients

1 (1 inch thick) slice bone-in beef shank
3 quarts water
1 onion, chopped
1 cup chopped carrots
½ cup chopped celery
1 bay leaf
3 cups diced peeled beets
2 cups chopped cabbage
¼ cup white vinegar, or to taste
salt and ground black pepper to taste
1 cup sour cream, for garnish
2 tablespoons chopped fresh dill, for garnish

Steps:

Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
Serve garnished with sour cream and dill.

Nutrition Facts : Calories 137.7 calories, Carbohydrate 12 g, Cholesterol 21.3 mg, Fat 7.8 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 4.4 g, Sodium 95.7 mg, Sugar 6.3 g

Tips for Making Beef and Beet Borscht:

Use fresh, high-quality ingredients. The better the ingredients, the better the soup will be.
Don't be afraid to experiment with different vegetables. You can add or omit vegetables based on your own preferences.
If you don't have time to make the soup ahead of time, you can use canned beets instead of fresh beets.
Serve the soup with a dollop of sour cream and a sprinkle of fresh dill. This will add a delicious richness and freshness to the soup.
Leftover borscht can be stored in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months.

Conclusion:

Beef and beet borscht is a delicious and hearty soup that is perfect for a cold winter day. It is also a very versatile soup that can be customized to your own liking. So next time you're looking for a new soup recipe to try, give beef and beet borscht a try. You won't be disappointed!