Borscht

Borscht
Yield 12 servings
Time 2.5 hrs
  1. Dredge meat in seasoned flour and brown in stock potmeat
  2. Add tomatoes (with juice) and water
  3. Bring to a boil, then cover and simmer
  4. Separate beets from tops, peel beets, slice and throw them in the potbeets
  5. Sauté the onion, clerey and carrots; throw them in the potsautee
  6. Shred the cabbage; throw it in the potcabbage
  7. Chop up the beet greens, then add them to the pot
  8. Simmer a total of 2 hours from when the meat first started to simmer (or until the meat is done)
  9. Add salt and paprika, to taste
  10. Serve with dill and sour creamserve
Enjoy!