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Borscht

Heart Healthy Borscht Recipe

                   
Borscht
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.
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Ingredients
Recipe yields 10 servings
2 lbs beef chuck, cubed
10 cups reduced-sodium beef stock
1/2 tsp dried thyme
1 tsp chopped fresh parsley
2 celery stalks, chopped
1 bay leaf
4 large beets, roasted and cut in half moon slices
3 leeks, finely chopped (white part only)
2 potatoes, peeled and cut into 1-inch cubes
1 large yellow onion, finely chopped
1 large carrot, cut into 1/2-inch cubes
1 head small Savoy cabbage, cored and shredded
4 garlic cloves, minced
1/4 cup white wine vinegar
1/4 tsp salt
Black pepper to taste
3 Tbsp fat free Greek yogurt
Fresh dill, for garnish
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Helpful how to videos
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Directions
Step 1

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.

Step 2

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.

Time: 150 minutes
Servings: 10
Calories: 236
Make this for: Healthy Kids Gluten Free
Dietary Review:
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Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1 cup
Per serving:
calories:236
total fat:5g
sat fat:2g
cholesterol:49mg
sodium:260mg
total carb:19g
fibers:3g
proteins:27g

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About This Healthy Recipe

Borscht is a classic Eastern European stew that gets its bright red color from beets. This heart-healthy stew recipe also includes other vitamin-filled and fiber-rich vegetables, such as cabbage, carrot, celery and potatoes along with hearty 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.

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Heart Healthy Borscht Recipe
Ingredients
Recipe yields 10 servings
2 lbs beef chuck, cubed
10 cups reduced-sodium beef stock
1/2 tsp dried thyme
1 tsp chopped fresh parsley
2 celery stalks, chopped
1 bay leaf
4 large beets, roasted and cut in half moon slices
3 leeks, finely chopped (white part only)
2 potatoes, peeled and cut into 1-inch cubes
1 large yellow onion, finely chopped
1 large carrot, cut into 1/2-inch cubes
1 head small Savoy cabbage, cored and shredded
4 garlic cloves, minced
1/4 cup white wine vinegar
1/4 tsp salt
Black pepper to taste
3 Tbsp fat free Greek yogurt
Fresh dill, for garnish
Directions
Step 1

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.

Step 2

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.

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