Borscht- Beef and Cabbage

400g of soup= 21 g protein 200 calories 15 grams CHO

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Step 1

1. In Dutch oven, brown beef over medium-high heat/or sausage in oven; cool off, then crumble.

Step 2

2. Add onions, garlic, carrot, celery, potato dill, and sauté until vegetables are softened, about 5 minutes.

Step 3

3. Add cabbage, stock, ketchup and can of tomato soup, dill and pepper, AND bring to boil.

Step 4

4. Reduce heat, cover and simmer until cabbage is tender but firm, about 25 minutes.

Step 5

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