Borscht with Beef

8 servings, about 1 1/3 cups each
Active Time: 40 minutes       Total Time: 1 3/4 hours

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

PREPARATION
Heat 2 teaspoons oil in a large soup pot or Dutch oven over medium-high heat. Add steak and cook, stirring frequently, until beginning to brown, 2 to 4 minutes. Transfer to a bowl.
Add 1 teaspoon oil to the pot and heat over medium-high. Add mushrooms and cook, stirring, until beginning to brown, 3 to 5 minutes. Transfer to the bowl.
Add the remaining 1 teaspoon oil to the pot. Add beets, cabbage, carrots, onion and celery. Cook, stirring frequently, until beginning to soften, about 10 minutes. Add wine and cook, stirring and scraping up any browned bits. Stir in the reserved mushrooms, broth, tomato sauce and Worcestershire sauce. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until the vegetables are tender, about 30 minutes.
Add the reserved beef. Simmer, covered, until heated through, 1 to 2 minutes. Stir in 1/4 cup dill. Top each portion with 1 tablespoon sour cream and garnish with more dill, if desired.
TIPS & NOTES
Make Ahead Tip: Refrigerate for up to 3 days; garnish just before serving.

NUTRITION
Per serving: 154 calories; 5 g fat ( 2 g sat , 2 g mono ); 25 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 10 g protein; 3 g fiber; 427 mg sodium; 714 mg potassium.

WW+ 3