Borsch (Stew)(International: Ukraine)

• 1 lb. pkg. stew beef
• 1 soup can water
• 1/4 c. chopped onion
• 1 carrot, cut into sticks
• 2 c. shredded cabbage
• 1 tsp. garlic powder
• 2 Tbsp. lemon juice
• 10 oz. can beef broth
• 1/2 tsp. salt
• 2 medium potatoes, diced
• 2 celery stalks, sliced
• 1 (8 oz.) can tomatoes
• 2 Tbsp. flour
• 1/2 tsp. pepper

1. In a large covered saucepan, simmer meat in broth and water for 45 minutes or until tender.
2. Stir in salt, onion, potato, carrot and celery.
3. Cover and simmer 15 minutes more or until vegetables are tender.
4. Combine flour and lemon juice.
5. Slowly add to soup while stirring.
6. Stir in remaining ingredients.
7. Cook, stirring occasionally, until mixture thickens.
8. Serve hot.

stew beef, water, onion, carrot, cabbage, garlic powder, lemon juice, beef broth, salt, potatoes, celery stalks, tomatoes, flour, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=932891 (may not work)