Borscht

Name: Borscht
Yield: Serves 6 to 8
Cuisine: Europe, Eastern European & German
Ingredients: 1 tablespoon, unsalted butter; 1 , medium onion, chopped medium; 2 , medium carrots, chopped medium; 2 medium, garlic cloves, minced; 2 tablespoons, tomato paste; 2 quarts, homemade beef stock, strained and skimmed of fat; 2 cups, meat from stock, shredded into bite-sized pieces; 1/2 small head, cabbage, green or red, shredded (about 5 cups); 1 3/4 pounds, beets, peeled and grated (about 5 cups); 5 - 6 tablespoons, red wine vinegar; 4 tablespoons, sugar; 1 tablespoon, salt; 1 , bay leaf; 3/4 pound, small red potatoes (each 1 to 1 1/4 inches in diameter), scrubbed; , Ground black pepper; 1/2 cup, fresh dill, chopped; 1 cup, sour cream

Main Courses
Europe
Eastern European & German
Meat
Beef
Soups

This hot, meaty, thick, sweet and sour soup is the perfect winter meal. Its ruby-red color comes from beets.

SERVES 6 to 8

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