BORSCHT

In U.S. delicatessens this has degenerated to a little dish of cold shredded beets with a dollop of sour cream. There's nothing wrong with that, but a real old-country borscht is a meal in itself. The New York Times Cookbook gives a Ukrainian & a Russian recipe. The former is a major project, but I mean to try it someday for fun. The latter I have made several times with excellent results:

1 lb lean beef, cubed
1.5 qt water
1 tbsp salt
1.5 cups shredded raw beets
3/4 cup shredded carrots
3/4 cup shredded white turnips
1 medium onion, chopped
2 tbsp tomato puree
2 tbsp vinegar
1 tsp sugar
2 tbsp butter
1/2 small head cabbage, shredded
Freshly ground black pepper
2 bay leaves
Sour cream

Simmer the beef, covered, in salted water until tender (about 1.5 h)

Meanwhile, in a large saucepan simmer the beets, carrots, turnips, onion, tomato puree, vinegar, sugar, & butter, covered, 15 min. Stir frequently. Add the cabbage & cook 10 min longer.

Add the veg mixture, pepper, & bay leaves to the meat & broth. Adjust seasonings, & cook until the vegs are tender. Add more vinegar if desired.

Add sour cream to taste before eating.