Beef, Cabbage And Beet Borscht Recipe

• 6 ounce extra-lean grnd beef
• 1 x garlic clove chopped
• 1 c. minced onions
• 4 c. minced cabbage
• 2 can reduced-sodium stewed tomatoes (14 1/2 ounce ea)
• 1 3/4 c. water
• 3 c. shredded raw beets
• 1 Tbsp. lemon juice
• 2 Tbsp. brown sugar - (packed)

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 min, or possibly till 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 in the garlic, onions and cabbage.
8. Saute/fry over medium heat for 15 min, or possibly till the cabbage is softened; if needed, add in a few Tbsp.
9. water to the pot to prevent sticking.
10. Add in the beef, tomatoes, water, beets, lemon juice and brown sugar.
11. Bring to a boil over high heat.
12. Cover, reduce the heat to medium and cook for 10 min, or possibly till the beets are tender.
13. This recipe yields 4 servings.
14. Comments: A slimmed-down version of a traditional Russian vegetable soup, this borscht needs to simmer vigorously to cook the cabbage as quickly as possible.
15. This old-time favorite is fairly low-fat and low-calorie.

extralean grnd beef, garlic, onions, cabbage, tomatoes, water, beets, lemon juice, brown sugar

Taken from cookeatshare.com/recipes/beef-cabbage-and-beet-borscht-81724 (may not work)