INGREDIENTS

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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