Ingredients

2 pounds good stew meat
2 quarts beef stock
1-2 onions, chopped
1 cup cabbage, diced
Some celery, if you can stomach it
1/2 cup carrots, diced
3 tbl butter
2 cups canned tomatoes
1 can of beets, diced
Juice from aforementioned can of beets
Fresh dill, chopped
Sour cream
2 tsp vinegar

Description:

You brown the beef in a skillet, then toss it into a big pot. Then clean out the skillet and melt some butter in it. Then saute all of the veggies except the beets. Then dump all of that into the big pot.

Next, puree your tomatoes and dump all of that into the big pot. Then pour in the juice from the beets (but not the beets themselves.) Then cover the big pot and let it simmer until the veggies are just about ready to eat.

Last of all, dump in the chopped beets and vinegar. Cook it for a few minutes more, and then serve. Garnish with dill. Dollop in the sour cream. If you skip the sour cream, you are wrong. And there you go.

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