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Beef, Cabbage And Beet Borscht

low fat, soups/stews

6 ounces extra-lean ground beef
1 garlic clove; minced
1 cup chopped onions
4 cups chopped cabbage
2 cans reduced-sodium stewed tomatoes; (14 1/2 oz ea)
1 3/4 cups water
3 cups shredded raw beets
1 tablespoon lemon juice
2 tablespoons brown sugar - (packed)

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 http://www.prevention.com/cooking" S(Formatted for MC5): "01-14-2000 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 17 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 4 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00

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