Russian Beef Borscht Recipe

• 2 lbs. beef tenderloin or possibly sirloin steak, cut up
• 5 to 6 c. water
• 1 tbsp. salt
• 1 1/2 c. shredded beets
• 3/4 c. shredded carrots
• 2 turnips, finely minced
• 1 med. onion
• 2 tbsp. tomato puree
• 2 tbsp. vinegar
• 1 teaspoon sugar
• 2 tbsp. butter
• 1/2 sm. head cabbage, shredded
• Grnd black pepper
• 2 bay leaves
• 1 c. lowfat sour cream

1. Simmer the beef in salted water till tender, about 1 1/2 hrs.
2. Meanwhile, in large saucepan, simmer the beets, carrots, turnips, onion, tomato puree, vinegar, sugar and butter for 15 min.
3. Stir frequently and cover when not stirring.
4. Add in cabbage and cook 10 min longer.
5. Add in the vegetable mix, pepper and bay leaves to the meat and the broth.
6. Adjust seasonings, cook till tender.
7. Add in more vinegar if you like.
8. Before serving, add in lowfat sour cream to taste.

beef tenderloin, water, salt, beets, carrots, onion, tomato puree, vinegar, sugar, butter, head cabbage, black pepper, bay leaves, sour cream

Taken from cookeatshare.com/recipes/russian-beef-borscht-14918 (may not work)