Borscht

I've always loved the sound of borscht. It's so fun to say. I've never eaten it, though. So not only is this my first attempt at making it, but it's my first time trying it. The borscht came out chunkier than I imagined. I have always pictured a thin, watery red soup. If this recipe (which I cobbled together from other recipes) is even close to correct, borscht is delicious. The only thing I do not enjoy is that my fingers are now stained a nasty brown from peeling and chopping the beets (which were pulled from my mother's garden). My only adjustment would be to slice the cabbage a bit thinner and cut the strips in half.

Borscht (w/ meat)
4 large beets, peeled and dices (about 4 cups)
4 large carrots, peeled and chopped
1 large potato, peeled and cut into 1/2-in cubes
1 can diced tomatoes
4 cups water
2 bouillon cubes
4 cups beef broth
2 cups cabbage, thinly sliced
3 tbsp dried dill
1 lb stew meat
1 large onion, quartered
3 tbsps red wine vinegar
Salt and pepper to taste
Sour cream for topping

1. To large saucepan add water, stew meat, bouillon cubes, and onion. Cook about 30 minutes.
2. Add beets, carrots, potatoes, tomatoes, and broth. Bring to a boil; reduce heat to a simmer. Cook about 30 minutes, or until veggies are tender.
3. Add cabbage and dill. Cook about 20 minutes, til cabbage is tender.
4. Stir in vinegar and season with salt and pepper.
5. Serve in bowls, topped with sour cream. Sprinkle with a little fresh dill if you have it handy.