Great Russian Borscht

• 2 medium onions, chopped
• 1/4 c. butter
• 1 bay leaf
• dash of Worcestershire
• 5 medium raw beets, grated
• 1/4 tsp. chervil
• 1/2 tsp. garlic salt
• 2 carrots, grated
• 1/4 c. light corn syrup
• 1/2 lb. fresh mushrooms, sliced
• 1/2 lb. ground beef
• 3/4 c. cooking Burgundy
• 3 qt. beef stock (15 cubes)
• 1/3 to 1/2 medium cabbage, grated
• 2 tsp. thyme
• 1/4 tsp. pepper
• 3/4 c. catsup
• 2 stalks celery, chopped

1. Saute the onions, mushrooms and ground beef with the butter in a large pot until browned.
2. Add the beef stock, Burgundy, thyme, chervil, pepper, garlic salt, bay leaf and Worcestershire.
3. Cover kettle and bring to a boil.
4. Add beets, cabbage, celery and carrots to kettle.
5. Bring to a boil for 15 minutes.
6. Remove from heat and add corn syrup and catsup, stirring to mix well.
7. Serve hot garnished with sour cream and sprinkled with thyme or chervil. Freezes well and makes a lot.

onions, butter, bay leaf, worcestershire, beets, chervil, garlic salt, carrots, light corn syrup, fresh mushrooms, ground beef, cooking burgundy, beef stock, cabbage, thyme, pepper, catsup, stalks celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=221975 (may not work)