Borscht Olenin - Venison Borscht

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Borscht Olenin - Venison Borscht Catgeories: Soup, Game, Ethnic, Russian, Ukrainian Yield: 8 servings 1 lb Venison boned & cubed 1/2". 1 c Onion minced 2 1/2 c Stewed tomatoes diced 2 c Beef Bouillon Salt & pepper to taste 1 tb Corn oil 1 ea Carrot shredded 3/4 c Cabbage chopped 1 c White beans cooked 2 ea potatoes cubed 1/2". 1 ea Garlic clove minced 1/2 ts Red pepper flakes 1 ts Cider vinegar 1 tb Sugar Sour cream as required. Use a large soup pot or a Dutch oven. Brown venison cubes in oil with onions & garlic. Add All other ingredients. Mix well cover & simmer for 1 hr. Stir & cover then cook for another 1/2 hr. Serve hot with large dollops of sour cream. ORIGIN: Dr. Anya Dobrenko, Poltava-Ukraine, circa 1997