This classic Eastern European beef and beet stew is perfect for a chilly nights. Enjoy a hot, satisfying sip packed with nutritious vegetables and robust flavor that you’re sure to love.
Borscht is a classic Eastern European stew that gets its bright red color from beets. This heart-healthy stew recipe also includes other nutrient and fiber rich vegetables, such as cabbage, carrots, celery and potatoes, along with hearty and flavorful cubes of beef. The stew is incredibly low in fat, containing only 2g of saturated fat and 5g of total fat per serving. And at 236 calories and just 260mg of sodium, you can feel good knowing that this stick-to-your-ribs dinner is good for your heart and your waistline. Although borscht can be an acquired taste, many kids surprisingly like the flavor of this vibrantly-hued meal which means it can be a good family-friendly option for your weekly meal rotation when the weather is cool. You’ll also find this a flavorful meal choice if you’re following a gluten-free diet since there is no gluten in the recipe.
Recipe yields 10 servings
In a stockpot, combine beef, beef stock, thyme, parsley, celery and bay leaf and bring to a boil over medium-high heat; reduce heat to medium-low and cook, stirring occasionally, until meat is tender, about 2 hours. Remove bay leaf and discard.
Add beets, leeks, potatoes, onion, carrot, cabbage and garlic and bring to a boil; reduce heat to a simmer and cook, stirring frequently, until vegetables are soft, about 25 minutes. Stir in vinegar, and season with salt and pepper. Serve garnished with Greek yogurt and chopped parsley or dill.