Patty's Borscht

My sister, Patty served two missions in Siberia, Russia (I know- she's a saint!) and really learned how to make delicious traditional Russian borscht soup. She says every Russian family has their own recipe. She has really perfected hers. It is so healthy, flavorful, and makes a perfect Christmas-time soup with it's bright red color. I had borsch on our cruise last summer and Patty's recipe is WAY better than that was. Give it a try; It's really pretty easy:

1 lb. tender beef cut into small pieces

3-4 T. flour

Seasoning Salt and Pepper to taste

1 large onion, chopped

1 c. diced carrots

1 1/2 c. diced potatoes

1/2 c. chopped celery

2 c. chopped cabbage

1 14 oz. can crushed or diced tomatoes

2 quarts beef stock

1 T. vinegar

2 T. dried parsley

1 T. dried dill

2 tsp. garlic powder (more or less to taste)

2 tsp. onion powder

1/4 c sugar

1 or 2 bay leaves

1 14 oz. can diced beets with juice

Dredge beef in flour and salt and pepper and fry in a little oil in the bottom of a large soup pot. When beef starts to brown, add onion, potatoes, carrots, and celery and brown with meat for several minutes. This creates a nice flavor in the vegetables and gives them a head start in cooking. Then add cabbage and all other ingredients, except the beets. Bring to a boil and then simmer until vegetables are tender- don't overcook. Turn heat off and allow soup to sit for an hour or more. Just before serving, bring the soup to a second boil- immediately turn heat off and add the beets. If the beets boil they will lose their beautiful color. Remove bay leaves. Ladel soup in bowls and garnish with sour cream and parsley (I used fresh dill.)