Loaded Borscht Stew

1 C. beef broth (or water)

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!