Beef and Cabbage Borscht

Beef and Cabbage Borscht Author: Canadian Living Credits: Beef and Cabbage Borscht

Many traditional borschts contain beets, which are medium GI, so using beef instead lowers the GI and adds texture, some iron and protein, which may keep you feeling full longer.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: October 2004

Ingredients

  • 1 lb extra-lean ground beef
  • 2 onions chopped
  • 4 cloves garlic minced
  • 1 carrots chopped
  • 1 celery chopped
  • 1/2 cup chopped fresh dill
  • 1/4 teaspoon caraway seeds crushed
  • 1/4 teaspoon each salt and pepper
  • 4 cups thinly sliced cabbage
  • 4 cups beef stock
  • 1 can diced tomatoes
  • 1/4 cup light sour cream
  • dill sprigs

Method

In Dutch oven, brown beef over medium-high heat; drain off fat. Add onions, garlic, carrot, celery, dill, caraway seeds, salt and pepper; saut?ntil vegetables are softened, about 5 minutes.

Add cabbage, stock and tomatoes; bring to boil. Reduce heat, cover and simmer until cabbage is tender but firm, about 25 minutes.

Ladle into warmed bowls; top each with dollop of sour cream and dill sprigs.

More borscht recipes:

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 889 mg
  • Protein 21 g
  • Calories 201.0
  • Total fat 7 g
  • Cholesterol 43 mg
  • Saturated fat 3 g
  • Total carbohydrate 15 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 40.0
  • Vitamin C 50.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Beef and Cabbage Borscht

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