Russian Borscht

Added by Sarah Schipul

30 minutes prep / 2 hours cooking
serves 4

1 pound	beef or veal cubed
3 medium	baking potatoes	peeled and cubed
1/2 head	red cabbage	shredded
8 ounce can	diced tomatoes
1 tablespoon	olive oil
3 medium	beets	peeled and shredded
3	carrots	peeled and shredded
1 teaspoon	white sugar
3 cloves	garlic, minced
6 ounce can	tomato poste
3/4 cups	broth or water
	salt and pepper to taste
	sour cream

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1.	Place 2 quarts water and meat in a large pot and bring to a boil;reduce heat and cover the pot and simmer 1 hour. Add the potatoes, cabbage and tomatoes and cook 20 to 30 minutes.
2.	Heat the oil in a skillet over medium heat. Add the beets and cook until tender. Add the carrots, sugar, and garlic; stir in the tomato paste and water or broth until well blended.
3.	Add the skillet contents to the soup and bring to a boil; cover and turn off heat. Let stand 15 to 20 minutes. Season with salt and pepper. Serve with a garnish of sour cream.

from Eveni Malkin's mother