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.