Borscht Soup

While at the beach, a few weeks ago, I visited a small restaurant in Yachats, Oregon named Grand Occasions. On the menu was a beautiful Borscht soup. When it was my turn to order there was none left and I was disappointed. It's been on my mind to make it, so that is what I did yesterday, on this 90 degree day. To keep from heating up the kitchen the crock pot came in very handy!
Soup is one of my specialties. I make it all the time and often make up the recipe as I go. There are certain flavors, textures and seasonings that go together which are fool proof. I think this one turned out very nice, judging from my husbands reaction. I understand that it can be eaten cold but that will never happen in this house! :)) BORSCHT - A FAMOUS RUSSIAN SOUP-Crock Pot
This recipe is my variation of a time worn recipe.
1 bunch beets (3)
1 c. fresh tomatoes (or canned)
1 large carrot
1 or 2 bay leaf
1 small onion diced

4 c. water(enough to cover the beef)

1/2 lb. breast of beef brisket

1 tbsp. lemon juice or vinegar

1 T. sugar

1/4 tsp. salt
Pepper to taste

Prepare the brisket by browning it in the over at 400 degrees for 20 min.
Place the browned meat, uncut, in a crock-pot that has enough water, heated, to cover the meat. Let simmer on high for 3 hours. Add pared and diced beats, 1 large diced carrot, onion, bay leaf, tomatoes, salt, pepper or seasoning to your taste.
Simmer for a couple more hours. Take the meat out and cut up into bite size pieces. Put the beef back in the soup. Ladel into soup bowls and add a dab of sour cream. This is a rich soup and full of flavor! Enjoy!!