"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for BEEF BORSCH, by , is from GENERATIONS OF GREAT FOOD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Donnette Bowman


2 pounds beef for stew
4 cups water
2 teaspoons salt
teaspoon pepper
1 bay leaf
2 cups thinly sliced celery
1 medium onion, chopped
1 clove garlic, chopped
1 tablespoon vinegar
2 teaspoons sugar
teaspoon thyme
medium cabbage, thinly sliced
1 jar (16 Ounces) crinkle cut or sliced beets
2 tablespoons flour
Dairy Sour Cream





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