Polish Borscht No. 2

1 1/2 lbs. beef chuck, cut up  (sliced, diced, or small cube),

1onion, minced

1 1/2 qts. Water

4 beets cooked and sliced, diced, or julienne

2 cups shredded cabbage

2 stalks celery, diced

1 onion minced

       Salt and pepper

¼ cup cream

2 Tbsps. flour

1 egg

        Hot boiled potatoes

Put meat in kettle and add water. Bring to a boil and simmer, covered, 2 hours, or until meat is almost tender. Add beets cabbage, celery, and onion; cook about 30 minutes longer. Season to taste. Blend sour cream, flour, and egg. Stir into soup and bring again to boil. Serve in hot soup bowls and pass the potatoes. Makes: 4 servings.

©Al (Alex-Alexander) D. Girvan. All rights reserved.