Russian Borscht - cooking recipe

Ingredients

2 lb. stew meat (beef), in 2-inch pieces
1 medium onion, diced
2 stalks celery, diced
1 green pepper, diced
3 carrots, diced
6 fresh beets, in medium chunks
1/2 head cabbage, sliced
1 bay leaf
2 cloves garlic
dill (fresh preferred)
salt and pepper to taste
1 large can tomatoes

Preparation

In a large pot, brown the meat, onions, celery, green peppers and carrots (lightly).
Add 3 quarts of water and tomatoes and bring to a boil, then simmer slowly until flavor develops and meat is tender.
Beef or chicken bouillon cubes can be added to enhance the flavor.
Peel and cut beets; slice cabbage and add to soup.
Cook until vegetables are done.