Russian Beet Soup
With fall in the air and cooler temperatures, I start thinking about soup.  This is a wonderful recipe that sticks to your ribs and makes you feel goooood inside.  I cooked up a batch of it just last week, and still am smacking my lips over how good it tasted.  Guess that means I'll be making it again, real soon.

This recipe makes enough to feed a crowd, but if you don't have 10-12 people at the table, freeze some for later.  The soup is best if it sits overnight, but if you want it right away, that's okay, too.  Serve with a salad and fresh bread and you're set!
 
2 lbs stew meat, cut into 1-inch cubes
3 medium potatoes, cut into 1-inch cubes (I don't peel these, but feel free to do so)
boiling water to cover
oil (see below)
1/2 medium green pepper, diced
3 medium carrots, cubed
4 medium beets, washed, peeled and cut into 1-inch cubes
3 1/2 cups cabbage, cut small
 		 1-2 Tbsp butter
1 small can tomato sauce
1 medium tomato, diced
1 cup frozen, thawed, drained corn
7 cups boiling water
2 beef bouillon cubes
1 onion, chopped
1 tsp parsley
1/2 tsp dill
2 tsp salt
sour cream (low-fat is fine)

(Since this recipe uses beets, I suppose you could call it borscht.  But I've eaten and made borscht before, and believe me, this is not your traditional version.  Try it and I promise you'll love it.)

In a large soup pot, put in a small amount of oil, brown the meat.  Add the potatoes and stir.  Cover with boiling water (just enough to cover the potatoes, no more) and simmer, covered for 15 minutes.  Do not drain.  Meanwhile, in a big saucepan, sauté the cabbage, carrots, beets, and green pepper in butter.  Do not overcook--I usually sauté for about 5 minutes.  Add sautéed vegetables, corn, tomato and tomato sauce to the meat and potatoes.  Add the 7 cups of boiling water, bouillon cubes, and spices.  Stir.  Simmer covered for 30 minutes.  While simmering, sauté the chopped onion in 2 tsp oil until browned.  Add 5 minutes before soup is done (after it has simmered 25 minutes).

Serve hot with sour cream.

Happy eating!!

October 2005