Borscht - Russian Borscht

Directions

1. 1
   Trim leaves from beets, leaving 1 inch of stem attached.
2. 2
   If beet tops are fresh-looking and reasonably unblemished, reserve them.
3. 3
   (Or, substitute 2 cups (475 ml) finely chopped fresh spinach for the beet tops.)
4. 4
   In a 6-quart Dutch oven, cover beets with lightly salted water.
5. 5
   Bring to a boil.
6. 6
   Lower the heat and simmer, covered, for 45 minutes or until tender; drain well.
7. 7
   Cool slightly.
8. 8
   Peel beets by slipping off skins while still warm.
9. 9
   Cut beets into 1 1/2 inch x 1/4 inch sticks, measure 4 cups (950 ml).
10. 10
    Meanwhile, wash beet tops, finely chop, measure 2 cups (475 ml).
11. 11
    In same pan, melt butter over moderately high heat.
12. 12
    Add onion and cook for 5 minutes or until tender.
13. 13
    Add the 2 cups (475 ml) beet tops(or spinach), broth, tomatoes, marjoram, salt, dill weed, and pepper.
14. 14
    Bring to a boil.
15. 15
    Lower heat and simmer, covered, for 5 to 10 minutes or until beet tops are tender.
16. 16
    Stir in the cabbage, beef, vinegar, and sugar.
17. 17
    Carefully stir in the cooked beets.
18. 18
    Simmer, covered, for 5 to 7 minutes more or until heated through.
19. 19
    Prep Time: 25 minutes Cooking Time: 1 hour and 10 minutes