Ukrainian Borscht with Beef

Adjusted with lean beef cubes, this authentic Ukrainian borscht keeps saturated fat low while delivering exceptional traditional flavor.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 420 g lean beef cubes · 592 kcal in the whole recipe
• 300 g raw beetroot, grated · 135 kcal in the whole recipe
• 180 g white cabbage, shredded · 45 kcal in the whole recipe
• 180 g potato, diced · 139 kcal in the whole recipe
• 100 g carrot, grated · 41 kcal in the whole recipe
• 100 g onion, chopped · 40 kcal in the whole recipe
• 8 g garlic, minced · 12 kcal in the whole recipe
• 34 g (2 tbsp) tomato paste · 33 kcal in the whole recipe
• 13 g (1 tbsp) olive oil · 115 kcal in the whole recipe
• 15 g (1 tbsp) vinegar · 3 kcal in the whole recipe
• 60 g light sour cream (instead of traditional smetana) · 82 kcal in the whole recipe
• 10 g fresh dill, finely chopped · 5 kcal in the whole recipe

Method

1. Place the lean beef cubes in a deep pot with 1.5 liters of water, bring to a boil, skim off foam, and simmer covered for 40 minutes.

   

2. Heat olive oil in a skillet and sauté onion, carrot, garlic, tomato paste, and beetroot with vinegar for 8-10 minutes over medium heat.

   

3. Add potato cubes and shredded white cabbage into the simmering beef broth, cooking for 12 minutes.

   

4. Transfer the sautéed vegetable mixture into the pot, adjust salt and black pepper, and simmer on low heat for another 10 minutes.

   

5. Ladle the hot soup into bowls, top each with 15 g light sour cream and fresh dill, and serve warm.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.