Beet & Cabbage Borsch

• 4 small beets, peeled and thinly sliced
• 1 medium onion, thinly sliced
• 1/2 lb lean stewing beef, cubed
• 6 cups homemade beef stock
• 1 medium carrot, peeled and sliced
• 1 medium potato, peeled and cubed
• 1 stalk celery, sliced
• 1/2 medium cabbage, grated
• 1 (10 ounce) can tomatoes
• 1 clove garlic
• 2 tablespoons fresh lemon juice, more to taste
• salt and pepper

1. Brown beef in oil in a large pot.
2. Add beets, onions.
3. Add beef stock.
4. Bring to boil and then reduce heat to simmer about 30 minutes.
5. Add the carrots, potatoes, celery and simmer for an additional 15 minutes.
6. Add cabbage and cook until just tender.
7. Add tomatoes and garlic and heat through.
8. Add lemon juice, salt and pepper.
9. The soup is perfect when the sweet taste of the beets is slightly altered by the sour taste of the lemon juice.
10. Garnish with sour cream and a sprinkling of fresh dill.

beets, onion, lean stewing beef, homemade beef, carrot, potato, celery, cabbage, tomatoes, clove garlic, lemon juice, salt

Taken from www.food.com/recipe/beet-cabbage-borsch-48980 (may not work)