Russian-Style Bortsch

Preparation

1. In a large saucepan, soften onion, bell peppers and hot pepper with tomato paste in oil. Season with salt and pepper. Add cabbage, beets, carrots, potatoes, tomatoes, broth, meat and bay leaf.
2. Bring to a boil. Cover and simmer for about 1 hour or until the meat is tender. Add beans and cook for 10 minutes. Add garlic and vinegar. Season with salt and pepper. Ladle into bowls. Garnish with sour cream and herbs. If desired, serve with slices of rye bread.