Borscht

Makes about 5 quarts or liters

This traditional beet soup is of Latvian origin. Pat had a neighbor who made it, but would never reveal the recipe. So, Pat re-created it. It’s a wonderful, hearty soup that freezes well and makes great leftovers. Well worth an afternoon to make.

1 ½ lbs lean beef, cubed

4 large beets, shredded

2-3 large carrots, shredded

½ head white cabbage, shredded

1 large onion, chopped

2 tbsp salt

1 qt/liter water

2 cans beef broth

1 6-ounce can tomato paste

2 tbsp vinegar

1 tsp sugar

2 tbsp butter

Freshly ground black pepper to taste

2 bay leaves

Sour cream to pass

1. In a saucepan, simmer beef in water for 1½  hours or until tender. When meat is ready, remove from the pot with a slotted spoon.
2. Meanwhile, in a separate, large pot, add beets, carrots, onion, tomato paste, vinegar, salt, sugar, butter,and cover with broth, adding water to cover. Bring to a boil and simmer 15 minutes, stirring frequently.
3. Add the cabbage and cook 10 minutes.
4. Add pepper, bay leaves and meat. Stir, adjust seasoning and add broth or water from the beef as needed. Soup should be thick and meaty.
5. Simmer until vegetables are tender. Add vinegar if desired.
6. Serve in bowls with sour cream.

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