Beef Borscht

• 1 lb. lean beef chuck, trimmed and cubed
• 2 Tbsp. cooking oil
• 1 to 2 bay leaves
• 3 c. chopped cabbage
• 2 c. peeled, cubed potatoes
• 1/2 c. chopped onion
• 1/4 c. chopped green pepper
• 1 Tbsp. dried parsley flakes
• 1 Tbsp. beef bouillon granules
• 1/2 tsp. dried dill weed
• 1 (16 oz.) can cut tomatoes
• 1/4 c. light cream

1. In large kettle, brown meat in oil.
2. Add 3 cups water and bay leaves.
3. Bring to boil; reduce heat.
4. Cover and simmer 50 to 60 minutes or until meat is nearly tender.
5. Stir in cabbage, potatoes, onion, green pepper, parsley flakes, bouillon and dill weed.
6. Bring to boil; reduce heat.
7. Cover and simmer 25 to 30 minutes more or until meat and potatoes are tender.
8. Stir in tomatoes; heat through.
9. Remove from heat.
10. Season with salt and pepper.
11. Stir in cream and remove bay leaves.
12. Serves 6.

lean beef chuck, cooking oil, bay leaves, cabbage, potatoes, onion, green pepper, parsley flakes, beef bouillon granules, dill weed, tomatoes, light cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=290581 (may not work)