Russian Borsch

Directions

1. 1
   Put beef into a large saucepan and cover with 3 qts.cold water.
2. 2
   Bring to a boil; reduce heat.
3. 3
   Remove the grease and froth from the broth surface with a spoon.
4. 4
   Add one onion.
5. 5
   Cook at low heat for 1-2 hours.
6. 6
   Remove meat, shred and set aside.
7. 7
   Save cooking liquid/broth.
8. 8
   Discard onion.
9. 9
   Simmer cleaned but unpeeled red beets in broth until soft; peel, cut into matchsticks.
10. 10
    Return to broth.
11. 11
    Add tomato paste.
12. 12
    Simmer at low heat for 1 hour.
13. 13
    If there is not enough liquid, add some broth.
14. 14
    Add vinegar.
15. 15
    Cut carrots into matchsticks.
16. 16
    Saute chopped onions and carrots in 1 Tbs.
17. 17
    margarine; set aside with meat.
18. 18
    Heat broth to boiling; add chopped cabbage and cubed potatoes; cook 5 minutes.
19. 19
    Add reserved meat, carrots and onions and cook another 10 minutes.
20. 20
    Can add garlic if using.
21. 21
    Add salt and pepper to taste.
22. 22
    Serve with a dollop of sour cream, garnish with parsley, dill and chopped green onion.