Low-Fat Beef, Cabbage And Beet Borscht - cooking recipe

Ingredients

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

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.