BORSCHT

1 pound lean stew beef or top sirloin, cubed 3/8-inch

2 tablespoons butter

3 stalks celery, trimmed and cut lengthwise into julienne strips 1½-inch long

½ cup coarsely shredded carrots

1 turnip, diced

1 large onion, finely chopped

1 pound beets, fresh or canned, cut into strips (julienne). About 5 cups (I always use fresh beets)

1 garlic clove, minced

5 cups beef stock

1/3 cup tomato paste

1 tablespoon white vinegar

1 teaspoon of salt, if desired

¼ teaspoon freshly ground black pepper

½ cup sour cream

½ cup heavy cream

Note: While canned beets may be used, the borscht has a fresher taste made with fresh beets plus their leaves and stems. Wash the beets and leaves well. Break off leaves and separate them from the ribs. Cut the leaves into fine shreds and chop stalks and ribs finely. Peel the beets and cut into julienne strips.

Drop the butter into a medium (4-quart) saucepan and heat to bubbling. Add the meat and cook over medium heat for 20 minutes until all of the redness is gone and the meat is somewhat tender

Add celery, carrots, turnips, onions, beets and garlic. Cover and cook over medium heat for 15 minutes. Stir frequently.

Pour in the beef stock and add tomato paste, vinegar and the beet leaves and stalks, if to be used. Bring to a boil, reduce heat and simmer until the vegetables, especially the beets, are fork tender – about 30 minutes 0ver medium-low heat. If canned beets are used, add them only during the last 10 minutes of cooking. Stir occasionally.

Bring the soup to a steady boil over medium heat. Add the pasta. Cook pasta 5 to 8 minutes – taste for doneness, and when it is firm to the bite, remove the pot from the heat.

Add salt and black pepper. In a small bowl, combine the sour cream and heavy cream.

Serve very hot in heated bowls. Swirl a teaspoon or more of the creams blend in each serving. Also, pass additional cream. Serve with coarse peasant bread and plenty of butter.

Makes 6 to 8 servings.

Comments: The classic borscht is always thick with vegetables, but if you prefer a less robust soup, strain it when finished cooking and serve as a clear liquid, hot or cold.