Ingredients

• 2 pounds beef blade steaks
• 6 cups cold water
• 2 tablespoons olive oil
• 1/2 cup low-sodium tomato sauce
• 1 medium cabbage
• 1 cup onion
• 1 cup carrots
• 1 cup turnips
• 3/4 teaspoon salt
• 1 teaspoon pepper
• 6 tablespoons lemon juice
• 4 tablespoons sugar

Preparation

1. Place steak in a big pot. Add water to cover meat completely. Cover with lid and bring to a boil. After water is boiling, reduce heat to simmer and cook until meat is tender and shreds easily.
2. Remove meat from pot and shred with a fork.
3. Cut cabbage into bite-size pieces.Peel and dice onion, carrots and turnips.
4. Leave water in pot and add olive oil, tomato sauce, cabbage, onion, carrots, turnips and shredded meat.
5. Season with salt and pepper; add lemon juice and sugar.
6. Cook on low heat 1 to 1-1/2 hours until all vegetables are cooked. Before serving season to taste with more lemon, sugar or pepper if desired.

Helpful hints

• You may use blade or cross-rib roast or steak.
• Serve Cabbage Borscht with light rye bread.