Beef and Cabbage Borscht



1 lb extra-lean ground beef
2 onions, chopped
4 cloves garlic, minced
1 carrot, chopped
1 stalk celery, chopped
1/2 cup chopped fresh dill
1/4 tsp caraway seeds, crushed
1/4 tsp each salt and pepper
4 cups thinly sliced cabbage
4 cups beef stock
1 can (28 oz) diced tomatoes
1/4 cup light sour cream
Dill sprigs

1. In Dutch oven, brown beef over medium-high heat; drain off fat. Add onions, garlic, carrot, celery, dill, caraway seeds, salt and pepper; saute until vegetables are softened, about 5 minutes.
2. Add cabbage, stock and tomatoes; bring to boil. Reduce heat, cover and simmer until cabbage is tender but firm, about 25 minutes.
3.Ladle into warmed bowls; top each with dollop of sour cream and dill sprigs.

Yield: 10 servings