Borscht - Russian Borscht

• 6 medium-size beets with tops(about 2 pounds)
• 2 tbsp (30 ml) butter or margarine
• 1 large yellow onion, chopped
• 5 cups (1175 ml) lower-sodium beef broth
• 1-3/4 cups (425 ml) chopped tomatoes or 1 can(141/2 ounces) lower-sodium tomatoes, undrained and cut up
• 2 tsp (10 ml) dried marjoram leaves
• 1 tsp (5 ml) salt
• 1 tsp (5 ml) dried dill weed
• 1/2 tsp (2 ml) black pepper
• 2 cups (475 ml) shredded cabbage
• 2 cups (475 ml) bite-size pieces cooked beef, pork, or lower-sodium ham
• 2 tbsp (30 ml) vinegar
• 1 tbsp (15 ml) sugar

1. Trim leaves from beets, leaving 1 inch of stem attached.
2. If beet tops are fresh-looking and reasonably unblemished, reserve them.
3. (Or, substitute 2 cups (475 ml) finely chopped fresh spinach for the beet tops.)
4. In a 6-quart Dutch oven, cover beets with lightly salted water.
5. Bring to a boil.
6. Lower the heat and simmer, covered, for 45 minutes or until tender; drain well.
7. Cool slightly.
8. Peel beets by slipping off skins while still warm.
9. Cut beets into 1 1/2 inch x 1/4 inch sticks, measure 4 cups (950 ml).
10. Meanwhile, wash beet tops, finely chop, measure 2 cups (475 ml).
11. In same pan, melt butter over moderately high heat.
12. Add onion and cook for 5 minutes or until tender.
13. Add the 2 cups (475 ml) beet tops(or spinach), broth, tomatoes, marjoram, salt, dill weed, and pepper.
14. Bring to a boil.
15. Lower heat and simmer, covered, for 5 to 10 minutes or until beet tops are tender.
16. Stir in the cabbage, beef, vinegar, and sugar.
17. Carefully stir in the cooked beets.
18. Simmer, covered, for 5 to 7 minutes more or until heated through.
19. Prep Time: 25 minutes Cooking Time: 1 hour and 10 minutes

beets, butter, yellow onion, lower, tomatoes, marjoram leaves, salt, dill weed, black pepper, cabbage, bitesize, vinegar, sugar

Taken from online-cookbook.com/goto/cook/rpage/00034A (may not work)