Russian Borsch

• 1-2 pounds stew beef
• 2-3 liters beef stock/broth
• 2-3 medium beets
• 1 cup chopped carrots
• 3-4 diced potatoes
• 2-3 cups chopped cabbage
• 1 large onion
• Oil
• Garlic minced

1. Directions
2. 1. 5-8 hours before making soup cut beef into bite sized pieces, season and put in crock pot on lowest setting
3. 2. Transfer meat to stock pot on stove (medium low heat)
4. 3. Chop carrots and beets into thin shorts strips and saute each separately for a few minutes before adding to pot
5. 4. Chop potatoes and cabbage separately then add to pot
6. 5. Chop onion, saute until tender and sweet then add to pot
7. 6. Mince garlic and add to pot
8. 7. Add parsley, dill, salt, and butter to taste
9. 8. Boil everything 10 to 20 minutes and serve with sour cream

stew beef, liters beef stockbroth, beets, carrots, potatoes, cabbage, onion, oil, garlic

Taken from www.epicurious.com/recipes/member/views/russian-borsch-50153827 (may not work)