Christina's Borscht

from Perry's Plate

1 T oil

1 1/2 c. chopped or shredded onion

1 - 1 1/2 lb. beef stew meat

5 med beets, shredded (4 cups)

1 c. chopped carrots

1 can tomato paste

3 quarts beef stock

3-4 large potatoes (3 cups)

1 small - medium head cabbage, shredded (5-6 cups)

1 c chopped green bell pepper (optional)

3 T sugar

1/3 c. lemon juice

1 T salt

1/2 T pepper

1 clove garlic, minced

1 T fresh dill weed, chopped

Heat oil in large skillet over med-high heat. Add stew meat and sauté until outside is browned, about 2-3 min. (Do not cook until done.) Remove from pan and keep warm.

Add onion to the skillet and saute 5-7 minutes. Add beets and carrots to the skillet, sauté for 10 min; add more oil if necessary. Stir in tomato paste; remove from heat and set aside.

In a large stockpot, bring 2 1/2 quarts beef broth to boil over high heat. Add potato and cook for 3 min. Add reserved beef, beet-tomato paste mixture, cabbage, green pepper, sugar, lemon juice, salt and pepper. Reduce heat and simmer for 15 min. Add remaining beef broth to reach desired consistency.

Remove from heat. Stir in garlic and dill. Serve hot with a dollop of sour cream. Serves 12.