Low-Fat Beef, Cabbage And Beet Borscht |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This one was so tasty. Points 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.
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