2 lbs. stew meat
2 lg. onions, sliced
2 lg. celery stalks, sliced
2 C. sliced carrots
1 head cabbage, sliced
2 C. sliced beets PLUS 1 C. grated beets (divided)
1 T. salt
1 bay leaf
1 6-oz. can tomato paste
2 T. balsamic vinegar
1 T. sugar (optional but in original recipe)
1/2 pt. sour cream
In a LARGE pot, combine broth, beef, onions, celery, SLICED beets, carrots, cabbage, salt and bay leaf.
Simmer for at least 2 hrs.
Add grated beets, tomato paste, vinegar, sugar.
Simmer 30 min more.
(This next part seemed unnecessary to me, but here's your option:
Cool and refrigerate. Skim fat from soup. Reheat.)
Serve topped with sour cream.
Freezes well, which is good because it makes a lot.
Super delicious, nutritious, power house, eat it up!