Borsht

• 4 cups beef broth
• 1 1/2 lbs beets
• 1 carrot
• 6 cloves garlic mashed
• 1/2 lb green cabbage shredded fine
• 1 lb fresh tomatoes finely chopped
• 1 lb. beef chuck cut in 1/2” cubes
• 6 T. tomato paste
• 1/2 bay leaf
• 4 T. red wine vinegar
• 2 T sugar
• 2 t. kosher salt
• black pepper
• 2 baked potatoes quartered, cooked prior to serving
• sour cream for garnish on each serving

Combine broth and beets - cook 10 to 12 minutes for raw beets

Grate by hand or food processor with carrot.

Put back into broth. Add remaining ingredients.

Bring to boil and simmer until meat is tender.

Serve hot with sour cream.