Country Borsch

• 1 lb. cubed stewing beef
• 1 (10 oz.) can beef broth
• 1 soup can water
• 1/2 tsp. salt
• 1/4 c. onion, chopped
• 1 (14 oz.) can beets, cut in strips and drained
• 1 medium potato, diced
• 1 carrot, cut in sticks
• 2 celery stalks, sliced
• 2 c. cabbage, shredded
• 1 c. canned tomatoes
• 1 tsp. garlic powder
• 2 Tbsp. flour
• 2 Tbsp. lemon juice
• 1/2 tsp. pepper
• 1 tsp. dill seed
• 1/2 c. sour cream
• croutons (optional)

1. In large covered saucepan, simmer meat in broth and water for 45 minutes or until tender.
2. Stir in salt, onion, beets, potato, carrot and celery; cover and simmer 15 minutes more or until vegetables are tender.
3. Stir in cabbage; cook until just tender. Combine flour and lemon juice; slowly add to soup.
4. Stir in remaining ingredients, except sour cream and croutons.
5. Cook, stirring occasionally until mixture thickens.
6. Serve hot, garnished with sour cream and croutons.

stewing beef, beef broth, water, salt, onion, beets, potato, carrot, celery stalks, cabbage, tomatoes, garlic powder, flour, lemon juice, pepper, dill, sour cream, croutons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=345307 (may not work)