Low-fat Beef, Cabbage And Beet Borscht

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.