Borscht(Russian Beef, Vegetable Soup) - cooking recipe

Ingredients

1 1/2 lb. beef, cubed for stew
1 small onion, chopped
3 celery stalks, sliced 1/4-inch thickness
1 (12 oz.) can sliced beets or 3 fresh beets, sliced
2 (12 oz.) cans tomato sauce
1/2 bunch fresh parsley, finely chopped
salt and pepper to taste
3 medium carrots, sliced 1/4-inch thickness
1 whole green bell pepper, chopped
3 large potatoes, peeled and cut into 1-inch cubes
1 small head green cabbage, coarsely shredded
1 large bay leaf

Preparation

Boil beef in a large stockpot.
Add bay leaf.
Boil beef until tender (approximately 1/2 hour).
Skim foam that develops and discard.
In the beef broth, add carrots, onion, celery, beets and bell pepper.
Boil until beets are nearly white.
Add potatoes and tomato sauce.
After the potatoes are tender, add the cabbage and parsley.
Boil until cabbage is tender.
Add salt and pepper to taste.