truely old school: Borscht

I found this twist on traditional Borscht, and just love it. Omit the sour cream if you want to keep it kosher.

3 tbsp olive oil
2 lbs beef stew meat, cut into 3/4 inch cubes
4 bay leaves
2 quarts beef stock
2 large onions, diced
2 large carrots, peeled and diced
2 stalks celery, diced
4 cloves garlic, minced
8 medium fresh beets, roasted, peeled and shredded
2 cups shredded cabbage
1 small can tomato paste
juice of 1 lemon
1 handful fresh dill, minced
1 handful fresh parsley, minced
salt and pepper to taste
Sour cream to serve

Heat oven to 425. Scrub and trim beets. Slit peels in several places. Wrap in tin foil. Roast for 45 minutes. Put in large plastic ziplock bag and seal. Allow to steam in the bag for one hour. Rub beets roughly with paper towels to peel. Shred with food processor or a box shredder. (Do this while the soup is cooking)

In a large pot, heat the oil on high for 30 seconds, add the beef and bay leaves and sautee  until browned. Pour in stock and reduce heat.

Add the onions, carrots, celery and garlic. Simmer on low for 2 hours. Do not let soup boil. Add the beets and cabbage and cook for another hour.

Spoon in tomato paste and sprinkle lemon juice in. Add a little hot water if soup is too thick. Stir in parsley and dill. Taste, season with salt and pepper. Serve in shallow bowls topped with sour cream with crusty bread.