Borscht II

Recipe by E and C
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb beef stew meat, cut into cubes (chuck or round)
  • 12
    cups chicken stock (and/or water) or 12 cups beef stock (and/or water)
  • 6
    large beets, tops removed
  • 1
    large onion, minced
  • 4
    tomatoes, peeled and seeded (canned works fine)
  • 2
    tablespoons sugar (I like less)
  • salt and pepper
  • to taste sour cream (and/or snipped chives for garnish)

DIRECTIONS

  • Combine the first five ingredients in a large non-reactive pot. Bring to a boil, then reduce heat and allow the soup to simmer for 2= hours.
  • Half an hour before serving, remove beets, keeping the broth at a simmer.
  • When beets are cool enough to handle, peel and grate them (the peels should slip right off). Then return them to the pot. Stir in lime juice and sugar, then season with salt and pepper.
  • Serve, garnished with a dollop of sour cream and/or some snipped chives.