Borscht - Ukrainian

450 gms Lean Beef
8 cups Beef Stock
Salt and Pepper
1 x Bay Leaf
2 tbsps Butter or Oil
1 x Onion, chopped
2 x Carrots, sliced
3 x medium Beetroot, grated
1/2 x small Cabbage, finely sliced
1 tbsp minced Parsley
1/2 cup Tomato Sauce
1 tbsp Vinegar
2 x medium Potatoes, in small cubes

Place the beef, stock, salt, pepper and bayleaf in a large saucepan. Simmer gently for about 30 minutes.
In a frypan, saute the onion, carrot, beetroot, cabbage and parsley in butter or oil, until onion is translucent, then add to the meat mixture, with the tomato sauce and vinegar. Simmer gently for 10 minutes, add the potatoes, cover, and continue simmering until the meat is cooked. Cool and skim off any fat. Reheat, check the seasoning, remove the meat and slice. Serve the meat separately or shred and return to the soup. Garnish with sour cream or yoghurt and finely chopped parsley.

Updated Jan 2010