Beet Soup /Xúp củ dền (Borscht)
by Isabella


1 pound beef stew meat (chuck or round), cut into cubes
12 cups chicken or beef stock and/or water
6 large beets, whole, tops removed
1 large onion, minced
4 tomatoes, peeled and seeded (canned works fine)
1 lime, Juiced
2 tablespoons of sugar (I like less)
Salt and pepper to taste
Sour cream and/or snipped chives for garnish


Borscht is like chili; there's no one recipe for it. This recipe is somewhat unusual because it does not have cabbage; the addition of lime juice and sugar may also not be traditional.

Combine the first five ingredients in a large non-reactive pot. Bring to a boil, then reduce heat and allow the soup to simmer for 2 1/2 hours. Half an hour before serving, remove beets, keeping the broth at a simmer. When beets are cool enough to handle, peel and grate them (the peels should slip right off). Then return them to the pot. Stir in lime juice and sugar, then season with salt and pepper. Serve, garnished with a dollop of sour cream and/or some snipped chives.