6 ounces extra-lean ground beef
1 garlic clove
1 cup chopped onions
4 cups chopped cabbage
2 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: one line for each direction. When saved the lines will be numbered.
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.
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. This old-time favorite is fairly low-fat and low-calorie.
Nutritional Information Per Serving: Calories: 241; Fat: 7.5 grams (27% of calories); Cholesterol: 28 milligrams; Sodium: 144 milligrams; Fiber (grams) 7.4.
Notes: Weight Watcher points calculated at 4
Nutrition Facts not Available
Rating: ()
Added On: February 29, 2008
* Prevention's Recipe Archive at http://www.prevention.com/cooking
