Beet Borscht with Beef and Cabbage Serving Size: 4 Ingredients - 15 ounces beets - sliced, drained (reserve juice) OR 5-6 fresh beets sliced - 2 tablespoons olive oil - 1 pound stew beef - 3 leeks - finely sliced - 2 carrots - large, diced - 1 can diced tomatoes 14 1/2 oz. - 1/2 head green cabbage, chopped - 6 cups water - 2 tablespoons tomato paste - 5 tablespoons dill - fresh, divided, chopped - 5 tablespoons red wine vinegar - 1/4 cup brown sugar - more to taste - salt and pepper to taste - sour cream and dill for garnish	1

	This unique borscht recipe becomes a hearty stew-like meal with the addition of beef, cabbage, carrots, and leeks. The flavor of the soup intensifies if it is made ahead and then reheated before serving.   Directions In large pot, heat oil over medium heat. Season beef with salt and pepper and brown in oil for 5-10 minutes. Remove with slotted spoon to plate and set aside. Add another tablespoon olive oil in the same pot and add leeks and carrots. Sauté until softened, about 7-10 minutes, stirring occasionally. Add the beet juice, beef, tomatoes with liquid, cabbage, water, tomato paste and 3 tablespoons fresh dill. Stir to scrape up any bits from bottom of pan. Bring to simmer over medium heat. Cook for about 1 hour. Add the beets, vinegar, sugar, and salt and pepper to taste. Simmer 5 more minutes. Ladle borscht in bowls and garnish with sour cream and dill. Serve with warm bread or crackers.	2