Borscht
net.cooks/Ted Wright (1983)
This makes about three quarts.

1 lb lean beef in (either trim and cut up the "stew" meat small chunks in the store, or buy a piece of round and cut it up. More is okay.)
1 1/2 qt water
1 tsp to 1 Tbsp salt (depending on taste and attitude.)

2 cups raw shredded beets (this two large or three medium beets.)
3/4 cup carrots, shredded
1 cup white turnip, shredded (don't omit this turnip haters. It adds a lot.)
1 medium onion, chopped
2 Tbsp tomato paste
2 to 6 Tbsp cider vinegar (the amount depends on the strength and your taste.)
1 tsp sugar (omit, if you must, or use your favorite sweetener.)
2 Tbsp butter

1/2 small head cabbage
pepper, freshly ground
2 bay leaves
sour cream

Simmer the beef, covered, in salted water until tender, about 1 1/2 hours.

While the beef is cooking, simmer in a large saucepan the beets, carrots, turnips, onion, tomato paste, vinegar, sugar, and butter, covered, for fifteen minutes stirring frequently. Add the cabbage and cook ten minutes longer.

When the beef broth is done, add the vegetable mixture, pepper to taste, and bay leaves to it. Adjust seasonings to taste--at this point you may want to add more vinegar--and cook until the vegetables are tender.

Before serving, add sour cream to taste.