Name: Hutchinson Beef Borscht
Ingredients: 1 lb Beef chuck, lean; 2 tb Cooking oil; 3 c Water; 2 Bay leaves; 3 c Cabbage; coarsely chopped; 2 c Potatoes; cubed; 1/2 c Chopped onions; 1/4 c Chopped green bell pepper; 1 tb Parsley; chopped; 1 tb Instant beef bouillon granules; 1/2 ts Dried dill weed; 16 oz Canned tomatoes; cut up; 1/4 c Light cream or sour cream

If Jesus actually stood in my place and bore my sin on the cross as the Bible teaches, then I can never be punished for that sin. In order for Christ’s atonement to truly be a substitutionary or vicarious atonement, then it must actually secure a real salvation for all for whom Christ died. If the atonement only makes salvation a possibility, then it cannot be a vicarious atonement. If Christ acted as a real and true substitute for those for whom He died, then all for whom He died will be saved. To say that Christ died a vicarious death in the place of all sinners but that not all sinners will be saved is a contradiction.

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Arab		6	Servings

INGREDIENTS

1	lb	Beef chuck, lean
2	tb	Cooking oil
3	c	Water
2		Bay leaves
3	c	Cabbage; coarsely chopped
2	c	Potatoes; cubed
1/2	c	Chopped onions
1/4	c	Chopped green bell pepper
1	tb	Parsley; chopped
1	tb	Instant beef bouillon granules
1/2	ts	Dried dill weed
16	oz	Canned tomatoes; cut up
1/4	c	Light cream or sour cream

INSTRUCTIONS

Although partners, beet and borscht are not inseparable.  Here's a borscht
of beef, potatoes, cabbage and a hint of dilly-cream.  The borscht was
served at the annual Mennonite Relief Fair in Hutchinson, Kansas. It and
other recipes were brought to the Plains generations ago by Russian,
German, and Swiss. The use of cooking oil acknowledges today's generation.
Traditionally the meat was browned in lard and butter.  Allow about 2 hours
from dicing to serving.
1. Use a lean cut of beef chuck, trimmed of fat.  Cut meat into 3/4 inch
pieces.  In a large kettle, brown the meat, half at a time, in hot cooking
oil.  Return all meat to the kettle.  Add water and bay leaves.  Bring to
boiling; reduce heat. Cover and simmer for 60 minutes or till the meat is
nearly tender.
2. Stir in cabbage, potatoes ,onions, green pepper, parsley, bouillon
granules, and dillweed.  Bring to boiling; reduce heat. Cover and simmer 30
minutes or till meat and potatoes are tender.  Stir in the tomatoes;  heat
through.  Remove from heat.
3. Season to taste with salt and pepper.  Remove bay leaves.  Stir in light
cream or some sour cream, to taste.  Makes 6 servings.
NOTES : from 'PatH' phannema@wizard.ucr.edu

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