Borscht

Borscht is popular in the Ukraine and Russia, and other Eastern European countries that is traditionally made with beets. Try it pipping hot with a dollop of sour cream and a nice piece of crusty bread. For best taste let sit overnight and reheat the next day.

Ingredients:

• 2 lbs – beef chuck (preferably with bone)
• 9 cups – water
• 1 can (14 oz) – sliced beets cut into matchsticks
• 1 ½ tablespoons –  salt
• 2 medium potatoes –  peeled & cubed
• 1 carrot –  peeled & grated
• ¾ lb – green cabbage shredded (1/2 of medium head)
• 1 can (14 oz) – diced tomatoes 
• 6 tablespoons – tomato paste (3/4 of small can)
• 10 black pepper corns
• salt & pepper – to taste
• 3 tablespoons – wine vinegar
• 1 tablespoon – sugar
• 2 bay leaves
• sour cream – for serving

Directions:

1. Put water and salt into large pot.  Simmer for 40 minutes.
2. Prepare the vegetables – peel & cube potato & carrot, slice beets, cabbage.
3. Add all ingredients (except sour cream) including the water from the beet and tomato cans.
4. Simmer for 1 ½ hours until done.
5. Let cool. Cut meat into chunks for serving and return to pot.  Can refrigerate over night and skim off hardened fat. 

Best next day.

Serve in bowls with a dollop of sour cream.

Makes about 3 quarts.