Hutchinson Beef Borscht

• 1 pound beef chuck lean
• 2 tablespoons vegetable oil
• 3 cups water
• 2 each bay leaves
• 3 cups cabbage coarsely chopped
• 2 cups potatoes cubed
• 1/2 cup onions chopped
• 1/4 cup green bell peppers chopped
• 1 tablespoon parsley leaves chopped
• 1 tablespoon beef bouillon granules instant
• 1/2 teaspoon dill weed dried
• 16 ounces tomatoes, canned drained
• 1/4 cup sour cream

1. Use a lean cut of beef chuck, trimmed of fat.
2. Cut meat into 3/4 inch pieces.
3. In a large kettle, brown the meat, half at a time, in hot cooking oil.
4. Return all meat to the kettle.
5. Add water and bay leaves.
6. Bring to boiling; reduce heat.
7. Cover and simmer for 60 minutes or until the meat is nearly tender.
8. Stir in cabbage, potatoes, onions, green pepper, parsley, bouillon granules and dill weed.
9. Bring to boiling; reduce heat.
10. Cover and simmer 30 minutes or until meat and potatoes are tender.
11. Stir in the tomatoes; heat through.
12. Remove from heat.
13. Season to taste with salt and pepper.
14. Remove bay leaves.
15. Stir in light cream or some sour cream, to taste.

lean, vegetable oil, water, bay leaves, cabbage, potatoes, onions, green bell peppers, parsley, beef bouillon granules, dill, tomatoes, sour cream

Taken from recipeland.com/recipe/v/hutchinson-beef-borscht-37937 (may not work)