Beefy Borscht

3 tablespoon olive oil

2 1/2 lbs. beef stew meat, cut into 3/4 inch cubes

4 bay leaves

2 quarts beef stock

2 large onions, diced

3 carrots, peeled and diced

4 stalks celery, diced

1 head roasted garlic

8 medium beets, peeled and boiled until just barely tender, then shredded. Save beet water to add back to soup

8 small new potatoes, quartered

2 cups shredded cabbage

1 small can tomato paste

juice from 2 lemons

1/2 cup fresh dill, minced

1/2 cup fresh parsley, minced

salt and pepper, to taste

sour cream for garnish

In a large pot add the oil and brown the beef. Pour in the beef stock, onions and bay leaves. Bring to boil and reduce to simmer. Simmer until meat almost falls apart. Add the carrots, potatoes, and celery to the pot ; simmer until just tender. Add the cabbage, shredded beets, roasted garlic, tomato paste,  juice from the lemons, dill and parsley; continue to simmer until cabbage is tender. Salt and pepper to taste. If the soup needs more liquid add the reserved beet water. Garnish with sour cream.