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Category: Ethnic/Russian
Rating: (?) Not Yet Rated
Contributing Chef: adminjames
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: Beef, Cabbage And Beet Borscht
Ingredients:
4 Servings
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6 Oz extra-lean beef, Ground
1 garlic clove, minced
1 cup onions, Chopped
4 cups cabbage, Chopped
2 cans reduced-sodium stewed tomatoes, (14 1/2 oz ea)
1 3/4 cups water
3 cups raw beets, Shredded
1 Tbl lemon juice
2 Tbl brown sugar - (packed)
Method of Preparation:
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. Source: "Prevention's Recipe Archive at " S(Formatted for MC5): "01-14-2000 by Joe Comiskey - " |
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