Borscht

Peggy O'Mara is the Editor and Publisher of Mothering.

Borscht


4 quarts of water
1 ½ pounds stew meat (optional)
2 medium onions, sliced into rounds
2 stalks celery cut in 1-inch lengths
4 medium beets, peeled and sliced
1 head of green cabbage cut into wedges
1 bay leaf
1 tablespoon salt
2 beets coarsely grated
1 six-ounce can of tomato paste
2 tablespoons vinegar
2 tablespoons honey
Sour Cream (optional)

Into  4 quarts of water Add
stew meat (optional)
onions,
celery
sliced beets
cabbage
bay leaf
salt

Simmer for 2 hours

After simmering add

grated beets
tomato paste
vinegar
honey
Simmer for another 20 minutes.

Add salt and pepper to taste.
Serve each bowl with a dollop of sour cream (optional).