Gus'S Borch

• 3 Tbsp olive oil
• 2 pounds beef stew meat cut in 3/4-inch cubes
• 4 bay leaves
• 2 quarts of beef stock
• 2 large onions chopped
• 2 carrots, chopped
• 2 stalks of celery, diced
• 4 cloves of garlic, minced
• 8 medium-size fresh beets, boiled skinned and shredded
• 2 cups of shredded cabbage
• 1 small can of tomato paste
• Juice of 1 or 2 fresh lemons
• 1 handful of fresh dill, minced
• 1 handful fresh parsley, minced
• Salt and freshly ground pepper
• Sour cream (optional)

1. 1) In a large pot, heat the oil on high for 30 seconds add the beef cubes and bay leaves. Saute until golden brown. Pour in the stock and reduce the heat.
2. 2) Add the onions, carrots, celery and garlic. Simmer on low for 2 hours, or until the meat is meltingly tender, making sure the soup never boils. Add the beets and cabbage during the last half of cooking.
3. 3) Spoon in the tomato paste and sprinkle with lemon juice. Add a little hot water if the soup is too thick. Stir in the dill and parsley. Season with salt and pepper. Garnish with a dollop of sour cream, if desired

olive oil, beef stew meat, bay leaves, beef stock, onions, carrots, stalks of celery, garlic, fresh beets, cabbage, tomato, fresh lemons, handful, handful fresh parsley, salt, sour cream

Taken from www.epicurious.com/recipes/member/views/guss-borch-52737511 (may not work)