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Russian Borscht

When Barbara & I were in Russia last December adopting our son, we finally had REAL Russian
borscht.  And boy was it delicious!  It's not just beet soup, it's a hearty stew in a beet broth. 
Give it a try, you'll be pleasantly surprised.

2 quart jars of Gold's Russian Borscht
1/2 lb ground beef or mild sausage cut into bite sized pieces
3 potatoes cut into 1/2 inch cubes
1 stalk of celery, chopped
2 carrots, sliced
1/2 onion, diced
Salt & pepper to taste
sour cream

Brown the ground beef or sausage in a Dutch oven.  Add all remaining ingredients.  Bring to boil,
then lower to simmer for 1 hour or until the vegetables are done.  Let stand for a couple of hours
for the flavors to intensify.  Reheat before serving. 

Garnish with a dollop of sour cream (makes it taste creamy & good).  Serve with a hearty bread. 

www.parpools.com