Borscht

• 2 (15-ounce) cans whole beets, undrained
• 2 teaspoons canola oil, divided
• 1 pound lean beef stew meat, cut into 1 1/2-inch pieces
• 1 medium onion, diced (about 1 3/4 cups)
• 1 pound red potatoes, cubed (about 3 cups)
• 1 (32-ounce) container fat-free, less-sodium chicken broth
• 1 1/2 teaspoons dried dill
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 6 tablespoons reduced-fat sour cream

1. Drain and cube beets, reserving juice.
2. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add half of beef; cook 4 minutes, browning on all sides. Remove beef from pan; set aside. Repeat procedure with remaining 1 teaspoon oil and remaining beef. Add onion to pan, and saute 2 minutes.
3. Add beef, beets, reserved juice, potatoes, and next 4 ingredients to pan. Bring to a boil, reduce heat, and simmer 45 minutes or until beef is tender. Ladle soup into individual bowls; top with sour cream.

whole beets, canola oil, lean beef, onion, red potatoes, chicken broth, dill, salt, black pepper, sour cream

Taken from www.myrecipes.com/recipe/borscht-0 (may not work)