Low Sugar Borscht

Total time1 hr 55 min

Prep time25 min

Cook time1 hr 30 min

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Ingredients

6 servings

1 lb beef chuck, cut into 1-inch cubes
6 cups beef broth
College Inn 100% Natural Beef Broth Signature SELECT Broth Beef - 14.5 Oz College Inn 100% Natural 50% Less Sodium Beef Broth Sweet Sue Home-Style Goodness Beef Broth Food Club Broth, Beef
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2 cups water
3 medium beets (about 1 lb total), peeled and coarsely grated
2 tbsp olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 medium carrots, peeled and cut into matchsticks or coarsely grated
2 medium yukon gold potatoes, peeled and cut into ¾-inch cubes
2 cups green cabbage, thinly shredded
1 can (14 oz) diced tomatoes
2 tbsp tomato paste
2 tbsp red wine vinegar
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
2 bay leaves
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste

For serving

¼ cup fresh dill, roughly chopped
sour cream, for serving

Instructions

1
Place the beef chuck cubes in a large pot or Dutch oven with the beef broth and water. Bring to a boil over high heat, skimming off any gray foam that rises to the surface. Reduce the heat to a gentle simmer, cover, and cook for 45 minutes, until the beef is nearly tender when pierced with a fork.
2
While the beef simmers, heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the carrots and grated beets and cook, stirring occasionally, until the beets are slightly softened and the mixture is fragrant, about 5 minutes. Stir in the tomato paste and cook for 1 minute more, until it darkens slightly.

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