Russian Borsh

• 1 large beet grated
• 1 medium onion diced
• 1 medium carrot grated
• 1 celery diced
• 2 medium potatoes quartered
• 1/2 head cabbage thinly sliced
• 1 lb beef or veal stew
• 1 tbsp tomatoe paste
• 10 cup water
• 3 clove garlic cut in halves
• 2 tbsp oil

1. pour the oil in a pot, sautee onions until golden.
2. Throw in the grated carrots and the grated beets.
3. stir and leave to saute for about 10 minutes.
4. Add the tomato paste, stir and leave for another 10 minutes.
5. Add the meat, potatoes, and the garlic
6. Add water to the pot, and bring to boil
7. cover partially, lower the heat to medium/low
8. let simmer for about an hour
9. In an hour, add the diced celery and the sliced cabbage
10. Cook for another 30 minutes until the cabbage is soft.
11. pour into a bowl, with a dallop of sour cream (optional)

beet grated, onion, carrot, celery, potatoes, cabbage, beef, paste, water, clove garlic, oil

Taken from cookpad.com/us/recipes/332177-russian-borsh (may not work)