Low-Fat Beef, Cabbage And Beet Borscht

Submitted by Dancer

"This one was so tasty. Points 4."

 

• Ready In: 50mins
• Ingredients: 9
• Serves: 4

ingredients

• 6 ounces extra lean ground beef
• 1 clove garlic, minced
• 1 cup chopped onion
• 4 cups chopped cabbage
• 2 (14 1/2 ounce) cans reduced-sodium stewed tomatoes
• 1 3⁄4 cups water
• 3 cups shredded raw beets
• 1 tablespoon lemon juice
• 2 tablespoons brown sugar (packed)

directions

1. Coat a large pot with nonstick spray.
2. Crumble the beef into the pot.
3. Cook over medium-high heat, breaking up the meat with a wooden spoon, for 4 to 5 minutes, or until lightly browned.
4. Line a platter with several thicknesses of paper towels.
5. Transfer the beef to the plate and drain well.
6. Wipe out the pot with a paper towel.
7. Add the garlic, onions and cabbage.
8. Saute over medium heat for 15 minutes, or until the cabbage is softened; if needed, add a few tablespoons water to the pot to prevent sticking.
9. Add the beef, tomatoes, water, beets, lemon juice and brown sugar.
10. Bring to a boil over high heat.
11. Cover, reduce the heat to medium and cook for 10 minutes, or until the beets are tender.

Reviews

[lecole54]

I doubled the recipe, since I wanted to use up a large cabbage from our garden. This was quite good, but I had to add a little extra brown sugar and lemon juice; also expect to "adjust the seasonings" at the end with a substantial amount of salt and pepper (unless you use regular stewed tomatoes rather than low-salt, maybe). Again, if you mess with the seasonings a bit, you end up with a delicious soup!