Russian Green Borscht

No beets in this one! Adapted from When the Good Cook Gardens.

• Ready In: 1 hr 50 mins
• Serves: 8

Ingredients

• 2  lbs beef chuck, cut in 1-inch cubes
• 2  quarts water
• 4  teaspoons  beef base (or 4 beef bouillon cubes)
•  salt (don't add too much, the beef base will be salty)
•  pepper
• 1  parsnip, peeled and diced
• 1  carrot, peeled and diced
• 2  leeks, chopped
• 2  stalks celery, chopped
• 2  medium potatoes, peeled and diced
• 1⁄2 lb sorrel, chopped
• 1⁄2 lb  spinach leaves, chopped
•  sour cream (to garnish)

Directions

1. Place beef in a large pot or Dutch oven.
2. Add water, beef base, salt and pepper.
3. Cover, bring to a boil, and simmer 1 hour.
4. Add parsnips, carrots, leeks, celery and potatoes.
5. Cover and simmer 30 minutes more, or until meat is tender.
6. Add sorrel and spinach and simmer until greens are tender, 5-10 minutes more.
7. Taste and add sugar if it's too sour.
8. Ladle into soup bowls and garnish with sour cream.