Beef Borscht

1 pound lean beef stew meat, cut into ½-inch cubes

1 teaspoon kosher salt, plus more as needed

½ teaspoon freshly ground black pepper, plus more as needed

2 tablespoons olive oil (extra-virgin is OK)

1 large onion, chopped (1½ cups)

3 cloves garlic, minced

½ small head green cabbage, shredded (4½ cups)

2 large beets (1 pound total), peeled and chopped

3 medium carrots, trimmed, scrubbed well and cut into half-moon coins

½ medium celeriac (celery root), peeled and diced (2 cups)

4 cups low-sodium beef broth

One 14.5-ounce can no-salt-added diced tomatoes, plus their juices

3½ cups water

2 tablespoons red wine vinegar

3 tablespoons chopped fresh dill, for garnish

2/3 cup low-fat sour cream, for garnish

Season the beef with ¼ teaspoon each of the salt and pepper. Heat 1 tablespoon of the oil in a large soup pot over high heat. Add the beef and sear for about 5 minutes, stirring frequently, until browned. Transfer the meat and any juices to a plate.

Reduce the heat to medium; add the remaining tablespoon of oil, then add the onion and cook for 5 minutes, stirring, until softened. Stir in the garlic; cook for 30 seconds. Add the cabbage, beets, carrots, celeriac, the remaining ¾ teaspoon salt and ¼ teaspoon pepper. Return the beef and any accumulated juices to the pot. Add the broth, tomatoes with their juices and the water. Increase the heat to high and bring just to a boil, then reduce the heat to medium-low, partially cover and cook for about 1 hour, until the meat and vegetables are tender. Stir in the vinegar. Taste, and season with more salt and/or pepper, as needed.

Divide among individual bowls. Garnish each portion with dill and a dollop of sour cream. Serve warm.

Serves 8 (makes 16 cups)

Nutrition | Per serving: 190 calories, 17 g protein, 15 g carbohydrates, 7 g fat, 3 g saturated fat, 45 mg cholesterol, 490 mg sodium, 4 g dietary fiber, 9 g sugar

From nutritionist and cookbook author Ellie Krieger.