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Baba's Borscht
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| 3 tbsp | olive oil |
| 2 lbs | beef stew, cut in 3/4" cubes |
| 4 | bay leaves |
| 2 quarts | beef stock |
| 2 lg | onions, chopped |
| 2 | carrots, chopped |
| 2 | celery stalks, diced |
| 4 | garlic cloves, minced |
| 8 med | fresh beets, boiled, skinned, shredded |
| 2 cups | cabbage, shredded |
| 1 sm can | tomato paste |
| 1 or 2 | fresh lemons, juiced |
| fresh parsley, minced, 1 handful | |
| fresh dill, minced, 1 handful | |
| Salt | |
| fresh ground pepper | |
| Sour cream |
1. Heat oil in lg pot on high for 30 seconds. Add beef and bay leaves. Sauté until golden brown. Pour in stock and reduce heat.
2. Add onions, carrots, celery and garlic. Simmer on low for 2 hrs., or until meat is meltingly tender, but do not boil. Add beets and cabbage during last half hour.
3. Spoon in tomato paste and sprinkle w lemon juice. Add a little hot water if too thick. Stir in dill and parsley. Season w salt and pepper. Dollop w sour cream.
Serves 6 / 390 calories, 26g carbs, 43g protein, 14g fat, 95mg cholesterol, 1,110mg sodium, 5g fiber
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