Russian Borscht Recipe

• 3 quarts. water
• 1 pound boneless beef chuck, cut into 1/2" pcs
• 1 (6 ounce.) can tomato paste
• 1 tbsp. salt
• 1/4 teaspoon grnd pepper
• 3/4 pound fresh beets, peeled & grated or possibly 1 can beets, liquid removed & cut very fine
• 2 c. green cabbage, finely shredded
• 1 c. shredded carrots
• 1/4 c. instant chopped onion
• 1 tbsp. dill or possibly caraway seed
• 1/8 teaspoon instant chopped garlic
• 1-2 tbsp. lemon juice

1. In large saucepan, combine water and meat.
2. Bring to a boiling point and skim foam from top.
3. Stir in tomato paste, salt and black pepper.
4. Simmer for 1 1/2 hrs.
5. Add in beets, cabbage, carrots, chopped onion, dill seed and chopped garlic.
6. Simmer, uncovered 45 min longer or possibly till vegetables are tender.
7. Stir in lemon juice to taste.

water, beef chuck, tomato paste, salt, grnd pepper, fresh beets, green cabbage, carrots, onion, dill, garlic, lemon juice

Taken from cookeatshare.com/recipes/russian-borscht-14832 (may not work)