Borscht

Auntie Marcia's recipe. It's nummy good, oh my yes. By the way, did you know that "borscht" just means "soup" in Russian?

BORSCHT
2½ lb. stew meat with bones
1 bunch beets, cleaned and quartered (about 1 lb. total)
1 large onion, chopped
1 6 oz. can tomato paste
3 cloves garlic, or to taste
2 tablespoons lemon juice
¼ cup sugar
2 tablespoons salt, or to taste
½ teaspoon paprika
⅛ teaspoon pepper
2 quarts water
½ bottle red wine*
3 lb. cabbage, shredded
sour cream
dill weed, to taste (optional)

*Non-drinkers: remember, this is going to simmer a while; all that will be left is flavor.

In a large soup pot, brown stew meat. Combine all ingredients except cabbage, sour cream and (optional) dill, bring to boil, then turn heat down to a simmer, cover and cook about 2 hours or until the meat is tender. During the last hour of cooking, add cabbage to pot. Fish out the bones before serving if you want to be all refined. (Or don't. It's your soup, man.) Serve hot with a dollop of sour cream in each bowl and, if you like it, a sprinkling of freshly-chopped dill weed.

Serves lots.

Contributor: Marcia Hetzler