Borsch

Package of stew beef. If small package then 2 packages.
½ medium cabbage head shredded
1 onion, chopped
2  large carrots peeled and shredded
3 medium beets, peeled and shredded
Dill weed
3 beef bouillon cubes
1 6 oz can tomato paste
3 cloves garlic minced
3 potatoes peeled and cubed
1 tsp sugar
Sour cream for garnish
 
Fill large pot little over halfway with water.
Add some salt and pepper.
Add the stew beef
Boil for at least 1 hour, skimming off all the white fatty stuff that comes to the top.
Once meat is tender to your liking, add the bouillon cubes and potatoes into the boiling water with the meat.
At this time add about 2 tablespoons of butter and a table spoon olive oil to a skillet and sauté the onion, garlic, carrot, and beets for about 10-15 minutes or until potatoes in the pot start to get tender.
Add the tomato paste and about ¾ cup water to skillet mixture, stir until tomato paste is well blended.
Add the skillet contents, cabbage, and tsp of sugar to the pot.  If needed add a little more water.  Also add dill to your liking.
Boil until cabbage is tender, about 10-15 minutes.
 
Remove from heat and let sit for about 5 minutes.
Dish it up in some bowls and top with a dollop of sour cream and a sprinkle of dill weed.  Serve with a crusty bread.