Beet Borscht with Beef and Cabbage
2
Points®
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
6
Difficulty
Easy
This wintery, Russian-style borscht is made with lean beef chuck roast, loads of
beets, cabbage, and carrot, plus tomato paste and vinegar for a sweet-sour edge. Stick with the Russian theme and serve with sliced pumpernickel bread.
Ingredients
Uncooked lean trimmed boneless chuck steak
1 pound(s), cut into 3/4-inch chunks
Reduced sodium beef broth
32 fl oz, (1 carton), heated
Uncooked beets
1½ pound(s), scrubbed, trimmed, and cut into 1/2-inch pieces
Shredded red cabbage
10 oz, (1 bag, 5 cups)
Uncooked onion
1 large, halved lengthwise and sliced
Carrots
2 cup(s), shredded (about 2 carrots)
Tomato paste
2 Tbsp
Kosher salt
1¼ tsp
Red wine vinegar
2 Tbsp, or to taste
Dill
5 Tbsp, chopped fresh
Light sour cream
12 Tbsp
Black pepper
¼ tsp, or to taste
