1 chicken, boiled, boned & chopped (or 2 lbs. beef stew meat)
1 onion, chopped
2 to 3 stalks celery, sliced
5 med. beets, chopped
Green dill weed
1 lb. carrots, sliced
1 green pepper, chopped
1/2 head cabbage, chopped
3 to 4 potatoes, chopped
1 sm. can tomato paste
Salt & pepper to taste
Sour cream

The Russian lady who gave me this recipe was rather vague about instructions, so feel fee to be creative. Borshch is eaten throughout Russia, and each region or even each family has its own variation. The essential items are beets, cabbage and dill weed.

If I'm using beef, I start it boiling in a little water while I chop the vegetables. Then I add the rest as I chop. If you wish to make it a true soup, you can chop and slice the vegetables very fine in a food processor and add plenty of water and even a little tomato juice. Sometimes I cut the vegetables in larger chunks and use less liquid, making more of a stew. Be sure to use dill weed and not dill seed; fresh dill is the best, but dry is fine. Let the soup boil until all is tender; it's even better served the second day warmed up. It also freezes well.

Now the best part: pass a bowl of sour cream so everyone can put a large dollop on their bowl of Borshch. Your meal is complete with a loaf of rye bread.