Beef Borsch

• 2 lb. beef stew meat
• 2 1/2 tsp. salt
• 1 bay leaf
• 1 chopped onion
• 1 Tbsp. vinegar
• 1/4 tsp. thyme
• 1 (16 oz.) jar sliced beets
• dairy sour cream
• 4 c. water
• 1/4 tsp. pepper
• 2 c. celery, thinly sliced
• 1 clove garlic, chopped
• 2 tsp. sugar
• 1/2 medium cabbage
• 2 Tbsp. flour

1. Cut beef into 1 inch pieces and place in Dutch oven or large pot.
2. Add water, salt, pepper and bay leaf.
3. Cover tightly and simmer 1 1/2 hours.
4. Remove bay leaf.
5. Add celery, onion, garlic, vinegar, sugar and thyme and simmer 15 minutes.
6. Thinly slice cabbage; add and continue to cook, covered, until meat and cabbage are tender.
7. Drain beets, reserve liquid; combine with flour to blend.
8. Stir into soup and cook, stirring constantly to thicken slightly.
9. Add beets and simmer another 3 to 5 minutes.
10. Serve sour cream on top of individual servings.
11. Makes 8 servings.

beef stew meat, salt, bay leaf, onion, vinegar, thyme, beets, sour cream, water, pepper, celery, clove garlic, sugar, cabbage, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=249125 (may not work)