Borscht with Roasted Beets, Beef and Greens

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 202.0
  • Total Fat: 4.9 g
  • Cholesterol: 35.6 mg
  • Sodium: 872.0 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 6.4 g
  • Protein: 17.7 g

View full nutritional breakdown of Borscht with Roasted Beets, Beef and Greens calories by ingredient
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A healthier take on my Grandmother's borscht, I've made an easy and more nutritious soup that's a meal. A healthier take on my Grandmother's borscht, I've made an easy and more nutritious soup that's a meal.
Number of Servings: 8


    1 pound beets
    Kosher salt and freshly ground black pepper
    1 tablespoons extra-virgin olive oil
    1 medium red onion, quartered
    2 celery, chopped
    1 lg carrots, chopped
    2 cloves garlic, chopped
    3 cups chicken stock, heated
    5 cups water
    4 tablespoons red wine vinegar
    2 tablespoons chopped fresh dill
    Fat-Free sour cream, for garnish


Scrub the beets and put them on a large piece of aluminum foil along with quartered onion, carrots garlic and celery; season with salt and pepper, drizzle with 1tablespoons olive oil. Seal foil packet and place on sheet pan, bake until the beets are tender, about 1 hour. Set aside. When the beets are cool enough to handle but still warm, slip off their skins, and chop them into large chunks along with other veggies.

Place 1 Tbs canola oil in a Dutch oven or stockpot, heat on medium heat. Add the beef and cook, stirring, until brown on all sides, about 5 minutes. Remove the meat from the pan with a slotted spoon and drain on paper towels.

To the dutch oven add the veggies and beets, and stir to coat. Cook until sizzling, about 5 minutes. Add the garlic, oregano, dill seeds, and bay leaves and cook, stirring, for 1 minute. Add the red wine vinegar and stir to deglaze the pan. Return the meat to the pot and add the chicken broth, water, salt, and pepper and bring to boil. Reduce the heat and simmer partially covered about 2 hours.

Borscht can be served hot or cold. Garnish with a big dollop of sour cream and chopped dill.

Number of Servings: 8

Recipe submitted by SparkPeople user KARINSKANH.

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