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Receta Beef, Cabbage And Beet Borscht
by Global Cookbook

Beef, Cabbage And Beet Borscht
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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

  1. 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.
  2. 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.
  3. This recipe yields 4 servings.
  4. 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.