Borscht- Recipe Box #27

This rather nondescript, but LONG, recipe box is full of good recipes!  I found it at Thora Mae's Antique Store in Canon Falls, Minnesota on March 2nd, 2013.  Here's the box:

When Duane and I took a cruise on the Baltic Sea, St. Petersburg, Russia was one of the ports of call.  We had an AMAZING borscht as part of the tour.  This one looks good too!

Here's the recipe:

Borscht

6- lge Beets

1/4 cup Butter

1 lb. beef Diced

1 Onion minced

1/4 head cabbage shredded

8 coups chicken stock

1 tsp sugar

2 tsp salt

1 tsp pepper

1 1/2 cups sour cream

Blanch beets in boiling water 5 minutes.  Drain & remove skins.  Dice the beets.

Heat the butter in a lg. pot.  Brown the beef.  Add onions & beets.  Saute 5 min.

Add the cabbage & stock.  Simmer for 2 hours or until beef is tender.

Add sugar, salt & pepper.

Serve with a Tbs. sour cream per bowl.

(Stock)

Chicken bones (2 1/4 lbs); 10 cups cold water; 2 celery stalks, coarsely chopped; 2 carrots, coarsely chopped; 1 onion coarsely chopped; 1/2 tsp. salt; 1/4 tsp. pepper; pinch- rubbed thyme; pinch- dried oregano leaves; pinch- rubbed sage.

Add chicken bones to water with rest of ingredients.  Simmer, uncovered, 3-4 hours.  Skim off grease.  Remove meat bones & veg.  Strain through a sieve.  Chill stock & remove fat from surface.

Enjoy!