I can barely pronounce it either. But when you get past the awkward color and strange (to some) ingredients it is so yummy!
Borscht is a staple food in Eastern European cuisine and being from a Hungarian background I pretty much have a taste for beets and cabbage in my blood. This is a pretty healthy version... leaving out potatoes and cream and opting for greek yogurt (as usual) and lots of extra veggies.
4 teaspoons canola oil
8 ounces flank steak cut into cubes
8 ounces mushrooms, sliced
6 medium beets, peeled and shredded
2 cups green cabbage, shredded
1 cup carrots, shredded
1 cup onion, finely chopped
1 cup celery, finely chopped
1/2 cup red wine
6 cups beef stock
1 tablespoon worcestershire sauce
1/4 cup fresh dill, chopped, plus more for garnish
1/2 cup non fat greek yogurt (or sour cream)
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, and Worcestershire sauce. Cover and bring to a boil. Add meat and reduce heat to maintain a simmer and cook, covered, until the vegetables and meat are tender, about an hour.
Stir in the fresh dill before serving and garnish with yogurt and dill.