Russian Borscht

• 3-4 lbs. lean flank steak
• 2 lb. head of cabbage, shredded
• 9 c. water
• 1 1/2 c. onion, diced
• 4 carrots, shredded
• 2 28 oz. cans tomatoes
• 10 ginger snaps
• 1 t. salt
• 1/2 c. fresh dill week, or 1/2 t. dried
• 1/3 c. sugar
• Scant 1/4 c. brown sugar
• 1 t. sour salt (citric acid)
• Fresh ground pepper to taste
• Sour cream (optional)

1. Combine meat and water and bring to a boil; simmer for 30 min.
2. Skim the water. Add shredded cabbage, onion, carrots, tomatoes, ginger snaps and seasonings except sugars and sour salt. Bring to a boil, lower heat and simmer 3-4 hours. Take out meat and slice into small pieces or shred if it's falling apart naturally. Add sugars and sour salt. Cook over medium heat for 15 minutes.
3. Taste and adjust seasonings, adding additional sugar and/or sour salt if desired. Cool and refrigerate for a day before serving. Freezes beautifully.
4. Serve with sour cream if desired.

lean flank, head of cabbage, water, onion, carrots, tomatoes, ginger, salt, fresh dill, sugar, brown sugar, sour salt, fresh ground pepper, sour cream

Taken from www.epicurious.com/recipes/member/views/russian-borscht-50021967 (may not work)