Beef Borscht

Ingredients

• 1 lb stew beef
• 1 onion , diced
• ½ C celery , diced
• ½ C carrots
• 1 T olive oil
• 6 C water
• 2 medium potatoes , ½" diced
• 1-2 medium beets , peeled and ½" diced
• 1 bay leaf
• ½ head small green cabbage , sliced into shreds
• 1 10-oz. can peeled and diced tomatoes
• 1-2 T apple cider vinegar
• salt and pepper , to taste
• sour cream for topping

Instructions

1. Sauté onion, celery, and carrot in olive oil until onions are translucent. Add 6 C of water, vinegar, and beef and simmer on low for 1 hour.
2. Add beets and tomatoes. Cook gently for 15 minutes and then add cabbage and potatoes and bring to a boil. Add salt and pepper to taste. The borscht is done when the veggies are tender but firm. When you serve the soup, either stir in the sour cream or offer it for others to add their desired amount.