Cooking Index - Cooking Recipes & IdeasBeef, Cabbage And Beet Borscht Recipe - Cooking Index

Beef, Cabbage And Beet Borscht

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
Courses: Soup
Serves: 4 people

Recipe Ingredients

6 oz 170gExtra-lean ground beef
1   Garlic clove - minced
1 cup 62g / 2.2ozChopped onions
4 cups 584g / 20ozChopped cabbage
2   Reduced-sodium stewed tomatoes - (14 1/2 oz ea)
1 3/4 cups 414mlWater
3 cups 711mlShredded raw beets
1 tablespoon 15mlLemon juice
2 tablespoons 30mlBrown sugar - (packed)

Recipe Instructions

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.

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Average rating:

9.8 (4 votes)

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