Beef and beet borscht

• Gluten free

• Meat

  • 200 g Beef sirloin tip

• Produce

  • 2 Bay leaves
  • 2 Beets, peeled and grated (2 cups, large
  • 2 Carrots
  • 1 tsp Coriander, dried
  • 1/4 cup Dill
  • 2 Garlic cloves
  • 1 Onion
  • 1 Potato, large
  • 1/2 small head Red cabbage

• Canned Goods

  • 6 cups Sodium-reduced beef broth
  • 1/4 cup Tomato paste

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1/2 tsp Pepper
  • 1 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 3 1/2 tbsp Red wine vinegar

• Dairy

  • 1/4 cup Sour cream

Found on chatelaine.com

Description

Ingredients

• 2 tbsp olive oil
• 200 g beef sirloin tip, diced
• 1 1/4 tsp salt, divided
• 1/2 tsp pepper
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 large potato, peeled and diced
• 1/2 small head red cabbage, thinly sliced (3 cups)
• 1/4 cup tomato paste
• 1 tbsp brown sugar
• 1 tsp dried coriander
• 6 cups sodium-reduced beef broth
• 2 bay leaves
• 2 large beets, peeled and grated (2 cups)
• 3 1/2 tbsp red-wine vinegar
• 1/4 cup chopped dill, divided
• 1/4 cup sour cream

Directions

• HEAT oil in a large pot over medium-high. Pat beef dry with paper towels. Sprinkle with ½ tsp salt and pepper, then add to pan. Cook, stirring until no pink remains, 1 to 3 min. REDUCE heat to medium. Add onion, garlic, carrots, potato and cabbage. Cook, stirring until vegetables are slightly tender, 5 min. Stir in tomato paste, sugar, coriander and cook 1 min. Add broth and bay leaves. Boil, then reduce heat to medium-low. SIMMER, covered, until cabbage is very tender, about 15 min. Stir in beets, vinegar and remaining ¾ tsp salt. Continue simmering until beets are tender, 10 min. Let stand, covered, for 5 min. Stir in 3 tbsp dill. Remove and discard bay leaves. Ladle into bowls and serve with a dollop of sour cream or greek yogurt and remaining 1 tbsp dill.

Nutrition