| My DH's grandma came over from Russia. Here's a slightly different Borscht recipe:
1 lb. beef stew meat
2 qts cold water
1 bay leaf
1 tsp dillweed
1 Tbsp parsley
1/4 tsp pepper
1 tsp salt
2 tsp sugar
1/2 C diced onion
1/2 small head of cabbage, shredded
3 medium carrots, sliced
1 C raw potatoes, cubed
3 Tbsp lemon juice
1 can sliced (or cubed) beets - reserve some juice for leftovers, if desired
1 can diced tomatoes with juice
Place stew meat in water with bay leaf, dillweed, and parsley. Boil for 2 hours. Remove meat and cut into small pieces. Set aside to be added to soup later. Add carrots, onions, cabbage, and potatoes to liquid. Boil covered until vegetables are fork tender. Add lemon juice, beets, tomatoes, and remaining spices and the meat. Heat through. Don't boil too much as red color will fade. Top each bowlful with a dollop of sour cream. When reheating, add leftover beet juice for color, if desired.
We've only eaten it warm, but I'm sure you could try it cold.
__________________ Tanya 
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