Borscht

1 lb beef or soup bone (optional)
3 qt water
6 potatoes, chopped
2 carrots, chopped
1 green pepper, chopped
10 oz cabbage (3-4 cups), chopped
1 onion, chopped
1 small red beet, shredded
5 tomatoes, chopped, or 3 cups canned tomatoes or tomato juice
dill and parsley to taste
2 tsp salt, or to taste
1/4 tsp pepper
1 bay leaf
Sour cream

Source: Extending the Table

1. In Dutch oven or large pot, cook beef in 3 qt water until tender.
2. Chop meat or remove from bone and return to broth.
3. Add potatoes, carrots, green pepper, and cabbage.
4. Cook until potatoes are almost tender, then add onion, beets, tomatoes, dill, parsley, salt, pepper, and bay leaf. Cook until vegetables are tender.
5. Serve with a dollop of sour cream or yogurt.

Try #1 - January 30, 2011
We made this vegetarian tonight. The beef would be a nice addition, but not necessary. The sour cream definitely adds a lot, and I would not skip it!