Beef borscht will satisfy on a cold winter’s day. (Photo by Deb Lindsey for The Washington Post)

Beef borscht will satisfy on a cold winter’s day. (Photo by Deb Lindsey for The Washington Post)

This borscht is gorgeous — and good for you

It boasts lean beef in every bite, but root vegetables are still the star of this comforting soup.

Sometimes I shop for groceries with a specific recipe in mind, but more often I head to the market and let the ingredients speak to me. A recent trip there had me loading my bags with a gorgeous array of freshly unearthed root vegetables: carrots, beets, celery root and onions, along with a nice firm head of cabbage.

I was in a complete reverie throughout my trek home, imagining all the different dishes I could create with them. But the minute borscht came to mind, it was settled. No dish could bring these ingredients together more synergistically, turning the sturdy, hard-working vegetables into a homey yet luxurious meal in a bowl.

This borscht recipe is what I made that evening. It incorporates bite-size chunks of lean beef (I used top round) that is simmered with the vegetables in broth for about an hour, until everything is fork-tender. There is meat in every spoonful, but the stunning medley of vegetables remains at the helm. A splash of red wine vinegar added at the end brightens the flavor a notch, and the finishing garnishes of dill and sour cream provide a fresh, cool contrast that defines the dish as much as the roots do.

It’s a healthful stew that will satisfy on any winter’s day but has just the right flourish for a holiday week.

Beef Borscht

1 pound lean beef stew meat, cut into ½-inch cubes

1¼ teaspoon kosher salt, plus more as needed

¾ teaspoon freshly ground black pepper, plus more as needed

2 tablespoons olive oil (extra-virgin is OK)

1 large onion, chopped (1½ cups)

3 cloves garlic, minced

½ small head green cabbage, shredded (4½ cups)

2 large beets (1 pound total), peeled and chopped

3 medium carrots, trimmed, scrubbed well and cut into half-moon coins

½ medium celeriac (celery root), peeled and diced (2 cups)

4 cups low-sodium beef broth

One 14.5-ounce can no-salt-added diced tomatoes, plus their juices

3½ cups water

2 tablespoons red wine vinegar

3 tablespoons chopped fresh dill, for garnish

⅔ cup low-fat sour cream, for garnish

Season the beef with ½ teaspoon each of the salt and pepper. Heat 1 tablespoon of the oil in a large soup pot over high heat. Add the beef and sear for about 5 minutes, stirring frequently, until browned. Transfer the meat and any juices to a plate.

Reduce the heat to medium; add the remaining tablespoon of oil, then add the onion and cook for 5 minutes, stirring, until softened. Stir in the garlic; cook for 30 seconds.

Add the cabbage, beets, carrots, celeriac, the remaining ¾ teaspoon salt and ¼ teaspoon pepper. Return the beef and any accumulated juices to the pot. Add the broth, tomatoes with their juices and the water. Increase the heat to high and bring just to a boil, then reduce the heat to medium-low, partially cover and cook for about 1 hour, until the meat and vegetables are tender.

Stir in the vinegar. Taste, and season with more salt and/or pepper, as needed.

Divide among individual bowls. Garnish each portion with dill and a dollop of sour cream. Serve warm.

Makes 8 servings (16 cups). Nutrition per serving: 190 calories, 17 g protein, 15 g carbohydrates, 7 g fat, 3 g saturated fat, 45 mg cholesterol, 490 mg sodium, 4 g dietary fiber, 9 g sugar

Talk to us

More in Life

Herr Jung leads a group through Bacharach, Germany.
Rick Steves’ Europe: Lessons from a schoolmaster on the Rhine

Herr Jung dedicated his life to sharing Germany’s hard history so others can learn from it.

Jennifer Bardsley, author of her newest book Good Catch, at her home on Tuesday, Sept. 28, 2021 in Edmonds, Wa. (Olivia Vanni / The Herald)
Edmonds author transitions from young adult novels to romance

Jennifer Bardsley’s “Good Catch” is set in an Edmonds-like town. Spoiler alert: There’s a happy ending.

Caption: They might be too old for lunch box notes, but teenagers benefit from TLC too.
Fun ways to show the teens in your life that you care

The teen years can be challenging but they don’t last long. A little bit of extra attention can go a long way.

Jack Rice, left, gives his grandmother Carolyn Rice, a tutorial on her new tablet Saturday afternoon in Edmonds on November 20, 2021.  (Kevin Clark / The Herald)
Need to Ring or Zoom? Edmonds teen comes to the rescue

Jack Rice, 17, started a free service to help seniors connect with tech. “He’s a hero around here.”

How to transform past shame into something positive and healthy

Tips on coping with the shame that we carry around in our hearts and on our sleeves.

Lisa Riddle jumps for joy after hitting a bullseye on her last throw on a game of axe throwing at Arrowhead Ranch on Thursday, July 15, 2021 in Camano Island, Washington.  (Andy Bronson / The Herald)
Axe throwing hitting a bull’s-eye in Everett and Camano Island

“It’s not scary. It’s a fun night out and a stress reliever,” says an axe-throwing devotee.

Header, garden shovel or spade puts into soil, green meadow in the back, low angle shot
Regenerative gardening helps save the planet one garden at a time

Regenerative gardening is founded on the principle that if we take care of our soils then everything else will work out for the best.

She canceled her Iceland trip in time. Where’s her refund?

When Kim Josund cancels her trip to Iceland, she believes she’s entitled to a full refund. Why are her hotel and dive operator refusing?

Great Plant Pick: Acer tegmentosum “Joe Witt”

This Manchurian snakebark maple boasts beautiful highly striped white bark that brightens the shade garden.

Most Read