Russian beef borscht Recipe

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Russian beef borscht

Artist:	_	Yield:	12
Categories:	Beef, Eastern European, Russian, Soups & Stews, Vegetables	Rating:	0
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Ingredients:

1	lbs	Lean beef in ?inch cubes
2	can	Beef broth
		Water *
6	oz	Tomato paste
1	tsp	Salt
1/2	tsp	White pepper
1/2	tsp	Black pepper
1	tbsp	Vegetable oil
3	large	Garlic cloves, minced
2	large	Onions sliced (2 cups)
4	cup	Coarsely shredded beets
4	cup	Coarsely shredded cabbage
2	cup	Coarsley shredded carrots
1 1/2	cup	Thinly sliced celery
1/4	cup	Minced fresh parsley OR
2	tbsp	Dried parsley flakes
1 1/2	tsp	Dried dillweed
1	tsp	Dill seed
1	tsp	Celery seed
2		Bay leaves
1 1/2	tsp	Sugar

Procedures:

1	Servings: 12 fresh lemon juice** *add enough water to beef broth to make 12 cups liquid.
2	**use 2 to 4 tablespoons of lemon juice or to taste.
3	Brown beef quickly and transfer to a very large soup kettle.
4	Add broth and water, tomato paste, salt, white and black pepper.
5	Bring to boil, reduce heat, cover and simmer for 1 ?hours.
6	In skillet, heat oil, add garlic and onions and saute for 5 minutes.
7	When meat is done, add to soup kettle with remaining ingredients.
8	Bring back to boil, reduce heat, simmer uncovered for 45 minutes or until vegetables are tender.
9	Discard bay leaves before serving.
10	Note: the flavor of this soup improves with reheating.
11	This is a large recipe and leftovers can be frozen.
12	Offer plain yogurt as a topping, unless this is to be a kosher meal, and serve with pumpernickel or rye bread or rolls