Borscht

Ingredients

 
olive oil (enough to coat pot)
8
beets (golf-ball-sized)
5 cups
water
5 cups
beef stock
3 pounds
beef chuck roast (whole)
1
head of cabbage (shredded)
1
large onion (sliced)
1
lemon (juiced)
3 cups
tomatoes (crushed)
1 tablespoon
dill seed
1 tablespoon
caraway seed

Instructions

Scrub beets and cover with water in a saucepan. Simmer until a knife gets through but still firm. Cool, peel, and slice into julienne strips.Put a large soup pot over medium heat, and add enough olive oil to coat the bottom. Add beef chuck in a whole piece. Then add remaining ingredients and simmer for 2 hours or until the meat is tender.Remove the meat and shred it. Then add the meat, along with the beets, back into the pot and simmer another 15 minutes. Serve and enjoy.

Dietary Preferences: