Beef, Cabbage And Beet Borscht Recipe

1. 1

   Coat a large pot with nonstick spray.

2. 2

   Crumble the beef into the pot.

3. 3

   Cook over medium-high heat, breaking up the meat with a wooden spoon, for 4 to 5 min, or possibly till lightly browned.

4. 4

   Line a platter with several thicknesses of paper towels.

5. 5

   Transfer the beef to the plate and drain well.

6. 6

   Wipe out the pot with a paper towel.

7. 7

   Add in the garlic, onions and cabbage.

8. 8

   Saute/fry over medium heat for 15 min, or possibly till the cabbage is softened; if needed, add in a few Tbsp.

9. 9

   water to the pot to prevent sticking.

10. 10

    Add in the beef, tomatoes, water, beets, lemon juice and brown sugar.

11. 11

    Bring to a boil over high heat.

12. 12

    Cover, reduce the heat to medium and cook for 10 min, or possibly till the beets are tender.

13. 13

    This recipe yields 4 servings.

14. 14

    Comments: A slimmed-down version of a traditional Russian vegetable soup, this borscht needs to simmer vigorously to cook the cabbage as quickly as possible.

15. 15

    This old-time favorite is fairly low-fat and low-calorie.

* Per serving · 4 servings · Values may vary.

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