Russian Borscht (Beef Soup) Recipe Ingredients * 1lbs of beef (for stew) or beef bones * 3 small potatoes cut

into small cubs * 1-2 tablespoons butter * About of a yellow onion, sliced * 1 stalk celery, chopped * About of a large cabbage, shredded * 1 medium carrot, chopped (optional) * A little fresh ground Black pepper (optional) * to can of tomato paste Directions 1. Blanch beef stews or beef bones in boiling hot water, drain and rinse slightly with running cold tap water. 2. Melt the butter in a source pan. Add the onion. Cook over medium heat, stirring occasionally, until the onions are translucent (3 to 4 minutes). Cooking oil can also be used here instead of butter. 3. Add the beef stew or beef bones into a pot of boiling water, add onions into the pot. Cook over medium heat until the meat is tender. (At least 90 min on the stove, if put in slow cooker, about 4 hours over high setting). 4. While waiting for the beef, add the celery, carrots, cabbage, and two cups of the water in which the potatoes and beets are cooking. Cover and cook over medium heat until the vegetables are tender (8 to 10 minutes). Make sure the potatoes are tender. 5. About 15-20 minutes before the beef is done, toss all the vegetables into the pot. Mix with the beef soup. 6. Add a little cooking oil or olive oil into the source pan, add the tomato paste, cook over low heat, and stir constantly for about 1 minute. Add the tomato paste into the beef soup, mix well. Add more tomato paste, if the soup is too thin. 7. Tip, add in chopped tomato (a small one) flavor enhancement and sweetness, if needed. 8. Season with salt and/or black pepper to taste. Serve hot.