RUSSIAN BEEF BORSCHT
Steps:
- Heat oil in heavy 5-6 qt. pot over medium heat. Dredge beef in flour. Brown. Stir in onions and saute till softened. Add beef broth and 2 cups of water. Bring to boil. Add bay leaf. Reduce heat, cover and simmer 2 hours until beef is tender. Stir in cabbage, carrots and beets. Cover and simmer 60 minutes or until vegetables are tender. Garnish with sour cream.
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