Beef Borscht with Sour Cream & Dill

1          tbsp          butter

1          tbsp           olive oil

1.5       lb               cubed beef

3          cups           cabbage, chopped

2          stalks         celery, chopped

1          large          onion, chopped

2          medium     carrots, sliced

4          cups           beef broth

1          14oz          can diced tomatoes

2          large          red potatoes, diced

1          16oz          can julienne beets (or sliced cut julienne)

2          tbsp           cider vinegar

1.5       tsp             sugar

sour cream & fresh dill

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+ Melt butter with oil and brown beef

+ Remove meat

+ Add cabbage, celery, onions, and carrots, sauté until tender.

+ Add meat back in with stock and tomatoes

+ Bring to boil then simmer covered 1 hr

+ Add potatoes cover and simmer 30 min

+ Add beets sugar and vinegar reheat.

+ Serve with a dollop of sour cream and sprinkle of dill.