Borscht--this is my all time fave soup

1 lb beef (cut into stew sized pieces or a larger piece you cook on the bone for awhile and then remove the bone and cut into smaller pieces)
oil
1.5 qts stock or broth (preferably beef)
2 medium potatoes, peeled and cut into cubes
2 carrots, peeled and julienned
1 large onion peeled and chopped finely
2 large beetroots, peeled and julienned
3 cloves garlic, crushed
1 tsp sea salt
1 tsp freshly ground black pepper
1 large can tomatoes, including juice
3 sprigs fresh dill, chopped finely

To serve:
sour cream
Finely chopped dill

Instructions:

1. Brown beef in stew pot with oil. If beef is on bone, add stock now and cook until beef can be removed from bone (an hour or so).

2. Add stock, potatoes, carrots, onion, beetroot, garlic, salt and
pepper and bring to a boil.

3. Simmer, covered, for about an hour minutes or until the vegetables are cooked.

4. Add the tomatoes and dill and cook 10 to 12 more minutes.

5. Remove from the heat and allow to stand for 10 minutes.

6. Serve with a teaspoon each of sour cream and chopped dill.


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This is a perfect soup for a brisk day. Hearty, yummy, and just wonderful.

Rachel