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Ingredientes
- 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)
Direcciones
- 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 min, or possibly till 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 in the garlic, onions and cabbage. Saute/fry over medium heat for 15 min, or possibly till the cabbage is softened; if needed, add in a few Tbsp. water to the pot to prevent sticking. Add in 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 min, or possibly till 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 529g | |
| Recipe makes 4 servings | |
| Calories 152 | |
| Calories from Fat 6 | 4% |
| Total Fat 0.68g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 602mg | 25% |
| Potassium 907mg | 26% |
| Total Carbs 36.11g | 10% |
| Dietary Fiber 6.7g | 22% |
| Sugars 23.61g | 16% |
| Protein 4.65g | 7% |
