Russian Green Borscht

• beef chuck↗2 lbs

  cut in 1-inch cubes

• water↗2 quarts
• beef base↗4 teaspoons

  (or 4 beef bouillon cubes)

• salt

  don't add too much, the beef base will be salty

• pepper↗
• parsnip↗1

  peeled and diced

• carrot↗1

  peeled and diced

• leeks↗2

  chopped

• stalks celery↗2

  chopped

• medium potatoes↗2

  peeled and diced

• sorrel↗1⁄2 lb

  chopped

• spinach leaves↗1⁄2 lb

  chopped

• sour cream↗

  to garnish

Step-by-step instructions

1. 1

   Place beef in a large pot or Dutch oven.

2. 2

   Add water, beef base, salt and pepper.

3. 3

   Cover, bring to a boil, and simmer 1 hour.

4. 4

   Add parsnips, carrots, leeks, celery and potatoes.

5. 5

   Cover and simmer 30 minutes more, or until meat is tender.

6. 6

   Add sorrel and spinach and simmer until greens are tender, 5-10 minutes more.

7. 7

   Taste and add sugar if it's too sour.

8. 8

   Ladle into soup bowls and garnish with sour cream.