Beef, Cabbage And Beet Borscht Recipe - Cooking Index
Beef, Cabbage And Beet Borscht Recipe - Cooking Index
A slimmed-down version of a traditional Russian vegetable soup, this borscht needs to simmer vigorously to cook the cabbage as quickly as possible. This old-time favorite is fairly low-fat and low-calorie.
Type: Low Fat| 6 oz | 170g | Extra-lean ground beef |
| 1 | Garlic clove - minced | |
| 1 cup | 62g / 2.2oz | Chopped onions |
| 4 cups | 584g / 20oz | Chopped cabbage |
| 2 | Reduced-sodium stewed tomatoes - (14 1/2 oz ea) | |
| 1 3/4 cups | 414ml | Water |
| 3 cups | 711ml | Shredded raw beets |
| 1 tablespoon | 15ml | Lemon juice |
| 2 tablespoons | 30ml | Brown sugar - (packed) |
Coat a large pot with nonstick spray. Crumble the beef into the pot. Cook over medium-high heat, breaking up the meat with a wooden spoon, for 4 to 5 minutes, or until lightly browned. Line a platter with several thicknesses of paper towels. Transfer the beef to the plate and drain well.
Wipe out the pot with a paper towel. Add the garlic, onions and cabbage. 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. Add the beef, tomatoes, water, beets, lemon juice and brown sugar. Bring to a boil over high heat. Cover, reduce the heat to medium and cook for 10 minutes, or until the beets are tender.
This recipe yields 4 servings.
Nutritional Information Per Serving: Calories: 241; Fat: 7.5 grams (27% of calories); Cholesterol: 28 milligrams; Sodium: 144 milligrams; Fiber (grams) 7.4.
Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking
Average rating:
9.8 (4 votes)
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