Borscht with Beef

Name: Borscht with Beef
Ingredients: 4 teaspoons canola oil, divided; 8 ounces sirloin or flank steak, trimmed, cut into 1/2-inch cubes; 8 ounces mushrooms, sliced; 4 medium beets (about 1 pound), peeled and shredded; 1 1/2 cups shredded cabbage; 1 cup shredded carrots; 1 cup finely chopped onion; 1 cup finely chopped celery; 1/2 cup red wine; 6 cups reduced-sodium beef broth; 1 cup no-salt-added tomato sauce; 1 tablespoon Worcestershire sauce; 1/4 cup chopped fresh dill, plus more for garnish; 1/2 cup reduced-fat sour cream

Borscht with Beef was pinched from <a href="http://www.eatingwell.com/recipes/borscht_beef.html" target="_blank">www.eatingwell.com.</a>

"Even people who think they don’t like beets love this vibrantly colored, vegetable-packed borscht soup recipe, inspired by the legendary borscht soup served at New York’s Russian Tea Room. Plenty of mushrooms, cabbage and carrots along with a judicious amount of beef make this healthy borscht recipe special...."

INGREDIENTS

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4 teaspoons canola oil, divided

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8 ounces sirloin or flank steak, trimmed, cut into 1/2-inch cubes

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8 ounces mushrooms, sliced

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4 medium beets (about 1 pound), peeled and shredded

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1 1/2 cups shredded cabbage

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1 cup shredded carrots

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1 cup finely chopped onion

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1 cup finely chopped celery

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1/2 cup red wine

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6 cups reduced-sodium beef broth

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1 cup no-salt-added tomato sauce

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1 tablespoon Worcestershire sauce

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1/4 cup chopped fresh dill, plus more for garnish

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1/2 cup reduced-fat sour cream

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