1/2 lb. stew meat
1 tbsp. flour
1 tbsp. canola oil
1/2 cup onion, diced
2 large red beets, peeled. Depending on my mood, I'll either run these through the grater blade on my food processor, or I'll cut them in small cubes.
2 cups of vegetables. I like to use carrots , celery, celery root , or cabbage. Braising greens are a good addition as well, but should be added during the last 10 or 15 minutes of cooking.
4 cups of beef stock . I've found beef stock gives the best flavor, but one time I made borscht with turkey stock and it worked really well.
1 tbsp. red wine vinegar
Salt & pepper to taste
Optional: sour cream and fresh dill