Russian Green Borscht

• 2 lbs beef chuck, cut in 1-inch cubes
• 2 quarts water
• 4 teaspoons beef base (or 4 beef bouillon cubes)
• salt (don't add too much, the beef base will be salty)
• pepper
• 1 parsnip, peeled and diced
• 1 carrot, peeled and diced
• 2 leeks, chopped
• 2 stalks celery, chopped
• 2 medium potatoes, peeled and diced
• 1/2 lb sorrel, chopped
• 1/2 lb spinach leaves, chopped
• sour cream (to garnish)

1. Place beef in a large pot or Dutch oven.
2. Add water, beef base, salt and pepper.
3. Cover, bring to a boil, and simmer 1 hour.
4. Add parsnips, carrots, leeks, celery and potatoes.
5. Cover and simmer 30 minutes more, or until meat is tender.
6. Add sorrel and spinach and simmer until greens are tender, 5-10 minutes more.
7. Taste and add sugar if it's too sour.
8. Ladle into soup bowls and garnish with sour cream.

beef chuck, water, beef base, salt, pepper, parsnip, carrot, leeks, stalks celery, potatoes, sorrel, spinach leaves, sour cream

Taken from www.food.com/recipe/russian-green-borscht-467785 (may not work)