Russian Green Borscht - cooking recipe

Ingredients

2 lbs beef chuck, cut in 1-inch cubes
2 quarts water
4 teaspoons beef base (or 4 beef bouillon cubes)
salt (don't add too much, the beef base will be salty)
pepper
1 parsnip, peeled and diced
1 carrot, peeled and diced
2 leeks, chopped
2 stalks celery, chopped
2 medium potatoes, peeled and diced
1/2 lb sorrel, chopped
1/2 lb spinach leaves, chopped
sour cream (to garnish)

Preparation

Place beef in a large pot or Dutch oven.
Add water, beef base, salt and pepper.
Cover, bring to a boil, and simmer 1 hour.
Add parsnips, carrots, leeks, celery and potatoes.
Cover and simmer 30 minutes more, or until meat is tender.
Add sorrel and spinach and simmer until greens are tender, 5-10 minutes more.
Taste and add sugar if it's too sour.
Ladle into soup bowls and garnish with sour cream.