This recipe is a variation on the traditional Jewish hot beef and vegetable borscht. It has been enhanced by the addition of seasonings that are more typical of Creole cooking. It would be hard to imagine two cultures which are farther apart than these. Yet, the result is a much more exciting version of an old standard.
Ingredients:
¼ cup vegetable oil
1 ½ cups chopped onions
1 ½ pounds of lean beef, cubed into
½ inch pieces
1 cup shredded potatoes
¼ cup cider vinegar
5 cups of beef stock
3 small bay leaves
1 cup shredded onions
3 cups shredded green cabbage
2 cups shredded carrots
2 cups shredded fresh turnips
2 cups shredded fresh beets
4 Tablespoons unsalted butter
or pareve margarine
sour cream (optional)