Ukranian Borscht

Ukrainian Borsch

1 pound beef chuck, in one piece 8 cups beef bouillon Salt and pepper 1 bay leaf 2 T. butter 1 onion, chopped 2 carrots, sliced 3 medium raw beets, shredded 1/2 medium cabbage, shredded 1 T. minced parsley 1 can tomato sauce (8 oz) 1 T. vinegar 2 medium potatoes, cubed sour cream

Place beef and cold beef bouillon in deep kettle. Add salt and pepper to taste and bay leaf. Bring to a boil, and skim. Simmer covered, for about 30 minutes. In another pan, melt butter and saute in it onion, carrots, beets, cabbage and parsley for 3 minutes. Add tomato sauce and vinegar and simmer over low heat for 10 minutes. Add to soup with potatoes. Simmer, covered, for about 1 hour or until meat is tender. Skim when needed. Correct seasonings. Remove beef to platter, slice and serve separately. Serve with sour cream. Makes 6 to 8 servings. Source: Come Into the Kitchen

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