Beefy Beet Borscht

Instructions

Heat the oil in a large soup pot. Add the meat cubes in batches and brown over medium-high heat on all sides. Add additional oil, as necessary, during the browning process. Remove from the pan. Reduce the heat to medium and add the onion and celery to the pan and cook until softened, about 5 minutes.
Add the garlic and cook an additional 2 minutes.
Return the meat cubes to the skillet.
Add the tomatoes and enough water to cover the meat.
Simmer about 1 hour or until the meat is tender.
While the meat simmers, cut the stems and greens from the beets. Cook the beets in a covered dish in the microwave oven on full power until tender, about 6 minutes. Allow the beets to steam and cool in the covered dish.
When cool, peel the skin from the beets. Chop into bite-size pieces. Chop the beet stems and greens.
Add the carrots, cabbage, and beet stems to the pot.
Continue to simmer about 15 minutes.
Add the beets and beet greens. Add the lemon juice and vinegar, to taste.
Season with salt and pepper.
Simmer 15 minutes. Makes about 10 servings.
Serve with a dollop of sour cream or yogurt.