BEEF BORSCHT

                          BEEF BORSCHT


1 lb. lean chuck, cubed
2 T. oil
1 or 2 bay leaves
3 c. coarsely chopped cabbage
2 c. cubed potatoes
1/2 c. chopped onion
1/4 c. chopped green pepper
1 T. dried parsley
1 T. beef bouillon
1/2 t. dried dill
16 oz. tomatoes, cut up
1/4 c. light cream

          Brown meat in two batches.  Add 3 cups water and bay
leaves to meat.  Bring to boil, reduce, cover and simmer for 50
to 60 minutes.  Stir in next 7 ingredients.  Boil, reduce, cover,
and simmer 25 to 30 minutes.  Add tomatoes and heat through.
Remove from heat, remove bay leaves, season with salt and pepper,
and stir in cream.

                                              From:  Donna Kummer
                                      Date Entered:  June 2, 1991