Russian Borsch

• 1 lb beef (with or without bones)
• 1 lb red beet (3 average ones)
• 12 lb cabbage, shredded
• 4 small potatoes
• 1 carrot
• 2 onions
• 3 tablespoons tomato paste
• 1 teaspoon vinegar
• 1 garlic clove, grated
• salt and pepper, to taste
• sour cream, parsley, dill and spring onions (for garnish)

1. Put beef into a large saucepan and cover with 3 qts.cold water.
2. Bring to a boil; reduce heat.
3. Remove the grease and froth from the broth surface with a spoon.
4. Add one onion.
5. Cook at low heat for 1-2 hours.
6. Remove meat, shred and set aside.
7. Save cooking liquid/broth.
8. Discard onion.
9. Simmer cleaned but unpeeled red beets in broth until soft; peel, cut into matchsticks.
10. Return to broth.
11. Add tomato paste.
12. Simmer at low heat for 1 hour.
13. If there is not enough liquid, add some broth.
14. Add vinegar.
15. Cut carrots into matchsticks.
16. Saute chopped onions and carrots in 1 Tbs.
17. margarine; set aside with meat.
18. Heat broth to boiling; add chopped cabbage and cubed potatoes; cook 5 minutes.
19. Add reserved meat, carrots and onions and cook another 10 minutes.
20. Can add garlic if using.
21. Add salt and pepper to taste.
22. Serve with a dollop of sour cream, garnish with parsley, dill and chopped green onion.

beef, red beet, cabbage, potatoes, carrot, onions, tomato paste, vinegar, garlic, salt, sour cream

Taken from www.food.com/recipe/russian-borsch-517329 (may not work)