Lisa's Borscht

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This is from a safeway/vons magazine and was a prize winner in one of their contests. wonderful on a cold, winter's day.

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Steps

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Heat oil in a large pot and brown beef in two batches , sprinkling each batch with 1 / 2 teaspoon salt.

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With a slotted spoon , transfer beef to a bowl and set aside.

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In the same pot , melt butter and add onion and 1 / 2 teaspoon salt.

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Cook , stirring , until onions are soft , about 3 minutes.

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Add half of the garlic and cook until fragrant , about 2 minutes.

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Add reserved beef , beef broth , bay leaves and 2 cups water.

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Bring to a boil.

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Lower heat , cover and simmer until beef is tender , about 1 hour.

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Add beets and cook 10 minutes.

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Then add carrots and potatoes and cook until tender , about 10 minutes.

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Add cabbaqe and remaining garlic and cook until cabbage is wilted , about 5 minutes.

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Stir in lemon juice and season with salt and pepper to taste.

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Serve with sour cream to dollop into the borscht.

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Ingredients

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canola oil, boneless beef chuck, salt, butter, onion, garlic cloves, beef broth, bay leaves, beets, carrot, potatoes, cabbage, lemon juice, fresh ground black pepper, sour cream