Mother Wiebe's Borscht
Compliments of Chef George Hiebert

This is Uncle George Hiebert's famous Borscht recipe, found on Grandma Hiebert's computer hard drive!

Ingredients:

• 2 1/2 lbs. beef cut into pieces ("7-bone roast" cut works best)
• salt to taste
• water to cover meat in pan
• 1 quart tomato juice (for added flavor use V-8 juice)
• 2 large onions, thinly sliced
• 3 beets cut into strips (optional)
• 2 large carrots cut into strips
• 2 potatoes diced or cut into strips
• 1 green pepper diced or cut into strips
• 1 more onion sliced or chopped
• 1 small cabbage chopped or shredded
• fresh parsley and dill (tied) - or dried parsley & dill (to taste)
• 1 tablespoon sugar (optional)

Instructions:

1. Place beef pieces in pot; add water to cover meat and salt to taste; bring to boil.
2. Add tomato juice & 2 thinly sliced large onions; continue to cook at a slow boil until meat is tender.
3. Add beets (optional) and carrots. Simmer until these are about half-cooked.
4. Add potatoes, green pepper & third onion. Simmer until these additional vegetables are almost cooked.
5. Add cabbage, parsley and dill, and sugar (optional).
6. Simmer until cabbage and other vegetables are tender. Be careful not to overcook the vegetables, especially the cabbage.
7. Serve with zwiebach and enjoy!