Winter Borscht

From Simply in Season; serves 6-8

3/4-1 pound stewing beef or chicken (chopped)

1 cup onion (chopped)

8 cups of water

2 cups potatoes (chopped)

1/2 head of cabbage (shredded)

1 cup beets, beet stems or beet greens (chopped)

1/2 cup carrots (diced)

1/2 cup pearl barley

2 bay leaves

1/4 cup fresh dill (chopped; or 2 tablespoons dried)

1 teaspoon salt (or to taste)

1/4 teaspoon pepper

1/2 cup fresh chives (chopped; optional)

1/2 cup fresh parsley (chopped)

Brown the meat and onion in oil in a large soup pot over medium heat, 10 minutes.

Add the remaining ingredients (except the fresh parsley) and bring to a boil. If using beet greens and fresh dill, do not add until the last step.

Cover and simmer for 30 minutes. 

Add the fresh parsley and simmer until the barley is cooked and meat is tender, another 10 minutes.