Lisa's Borscht

• 2 tablespoons canola oil
• 1 lb boneless beef chuck or 1 lb beef round steak, cut into 1 inch pieces
• 1 12 teaspoons salt
• 3 tablespoons butter
• 1 onion, chopped
• 6 garlic cloves, chopped
• 8 cups beef broth
• 2 bay leaves
• 2 lbs beets, peeled and cut into 1/4 inch pieces
• 1 cup carrot, thinly sliced
• 2 lbs potatoes, peeled and cut into 1/2 inch pieces
• 4 cups cabbage, thinly sliced
• 5 tablespoons lemon juice
• fresh ground black pepper
• sour cream

1. Heat oil in a large pot and brown beef in two batches, sprinkling each batch with 1/2 teaspoon salt.
2. With a slotted spoon, transfer beef to a bowl and set aside.
3. In the same pot, melt butter and add onion and 1/2 teaspoon salt.
4. Cook, stirring, until onions are soft, about 3 minutes.
5. Add half of the garlic and cook until fragrant, about 2 minutes.
6. Add reserved beef, beef broth, bay leaves and 2 cups water.
7. Bring to a boil; lower heat, cover and simmer until beef is tender, about 1 hour.
8. Add beets and cook 10 minutes; then add carrots and potatoes and cook until tender, about 10 minutes.
9. Add cabbaqe and remaining garlic and cook until cabbage is wilted, about 5 minutes.
10. Stir in lemon juice and season with salt and pepper to taste.
11. Serve with sour cream to dollop into the borscht.

canola oil, beef chuck, salt, butter, onion, garlic, beef broth, bay leaves, beets, carrot, potatoes, cabbage, lemon juice, fresh ground black pepper, sour cream

Taken from www.food.com/recipe/lisas-borscht-226362 (may not work)