Authentic Russian/Ukrainian Borscht

Ingredients

• 1 1/2-2 lbs beef, cubed (preferably with bones)
• 4 large beets, peeled and eighthed (or 6 average beets, quartered)
• 2 lemons
• 1 small head of cabbage, shredded (the smallest you can find)
• 2 large carrots, cut up as you like it (cubed, rounded, shredded, etc)
• 14 ounces tomato sauce
• 1 bunch dill, minced
• 1/2 cup instant chicken-style consomme soup and seasoning mix (I like Osem)

Optional

• 3-4 small potatoes (cubed) or 1/2 cup rice

Directions

1. 1

   To a large pot (I use 8qts), add the meat and enough water to fill up the pot to halfway.

2. 2

   Remove all froth that comes up from the meat.

3. 3

   Continue to boil on med-high until no more froth comes up.

4. 4

   Reduce heat to low and add consomme mix, whole onion, dill, beats, cabbage, and tomato sauce.

5. 5

   Fill with water, cover partially with lid, and let cook for 90min.

6. 6

   After that hour and a half of cooking, make sure meat is soft - then add the carrots, and squeeze all the juice you can possible juice from the lemons into the soup.

7. 7

   You can add the rice and/or potatoes at this point, if you like.

8. 8

   Cook, partially covered, for another 30-45 minutes, until making sure the potatoes and carrots are tender, and the rice (if you put any in) is ready.

9. 9

   The soup is great on day 1, but tastes much better on days 2-3.

10. 10

    Enjoy the soup while it's very hot.