Cookbook:Beet and Cabbage Stew

Beet and Cabbage Stew
Category	Stew recipes
Difficulty

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Ingredients

• 3 large (or 2 cans) cooked beets, cubed
• 1 cabbage, chopped
• 3 garlic cloves, minced
• 5 large carrots, chopped
• 1 large onion, chopped
• 4 stalks of celery, chopped
• 2 lb meat, cubed
• 1 lb stew bones
• 3 lemons (optional), squeezed
• 2 cans (48 oz) crushed tomatoes
• ½ cup white granulated sugar (optional)

Procedure

1. If you are starting with fresh beets, boil them in water for 1.5–2 hours or roast at 350 °F for 90 minutes. When they are soft enough that a fork will go in easily then they are done. Put them in a sink or large bowl full of cool water. Once they are cool pick up a beet and press your thumbs into the skin to start peeling them; sometimes they are not soft enough for this and you just need to cook them longer. If you use canned beets they will be ready right out of the can.
2. While the beets are cooking you should start cooking the meat. Place the meat and bones into a large 12-quart stock pot. Add the crushed tomatoes and a similar quantity of water. Stir it up and bring to a boil.
3. After the meat has been boiling for between an hour and 90 minutes then you should add the cabbage, garlic, carrots, onion, and celery. Cook until the vegetables are soft.
4. Add the beets and stir well.
5. Add as much or as little lemon juice and sugar as you like, to suit your own taste. Cook for 5 more minutes and serve.