RUSSIAN BORSCH

By kme60

Ingredients

• 1-1/2 lbs. beef
• 1 tsp. salt
• 1 onion
• 2 stalks celery
• 1/2 head cabbage
• 5-6 beets
• 1 C. tomato soup
• 2 tsp. vinegar
• Sour cream

Preparation

Step 1

Boil the beets until tender. Remove from water and let cool. When cooled, peel, slice and set aside. In large stock pot, brown the beef then cover with water. Bring to a boil and continue to boil until meat is tender. Remove meat from pot and slice/dice. In stock pot add salt, onion, celery and cabbage. Cook until tender. When done, add beef and beets back to the pot. Let simmer. Add 1 cup tomato soup, 2 tsp. vinegar and stir. Take a little of the soup out (coffee cup) and add sour cream. Mix well and add to the pot. Serve with good bakery bread.