1. Put beef into a large saucepan and cover with 3 qts.cold water. Bring to a boil; reduce heat. Remove the grease and froth from the broth surface with a spoon. 2. Add one onion. Cook at low heat for 1-2 hours. 3. Remove meat, shred and set aside. Save cooking liquid/broth. Discard onion. 4. Simmer cleaned but unpeeled red beets in broth until soft; peel, cut into matchsticks. Return to broth. 5. Add tomato paste. Simmer at low heat for 1 hour. If there is not enough liquid, add some broth. Add vinegar. 6. Cut carrots into matchsticks. 7. Saute chopped onions and carrots in 1 Tbs. margarine; set aside with meat. 8. Heat broth to boiling; add chopped cabbage and cubed potatoes; cook 5 minutes. 9. Add reserved meat, carrots and onions and cook another 10 minutes. Can add garlic if using. 10. Add salt and pepper to taste. 11. Serve with a dollop of sour cream, garnish with parsley, dill and chopped green onion. ---------------------------------------------------------------------------
Nutrition
Ingredients
