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–+ servings

Sugar-Free Borscht

Deep ruby beet and beef soup, tangy with vinegar and just a touch of sweetness.
Print Recipe
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Course: Soup
Cuisine: Jewish
Servings: 6 servings
Calories: 260kcal

Ingredients

  • 1 lb beef stew meat cubed
  • 2 tbsp olive oil
  • 1 onion diced
  • 4 medium beets peeled and grated
  • 1 carrot grated
  • 6 cups beef broth
  • 3 tbsp apple cider vinegar
  • 1 tbsp granulated sugar substitute
  • Salt and black pepper to taste
  • Fresh dill, for garnish

Instructions

  • Heat olive oil in a large pot over medium-high heat. Brown beef in batches, about 4–5 minutes. Remove and set aside.
  • Add onion to the pot, cooking 5 minutes until softened.
  • Add grated beets and carrot, stirring to combine.
  • Return beef to the pot and pour in broth.
  • Simmer, covered, 1 hour, until beef is tender.
  • Stir in vinegar and sugar substitute, and simmer 10 more minutes.
  • Season with salt and pepper, garnish with dill, and serve.

Nutrition

Serving: 1serving | Calories: 260kcal | Protein: 20g | Fat: 14g | Fiber: 3g
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