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Borscht

1 pound beef stew meat (chuck or round), cut into cubes
12 cups chicken or beef stock and/or water
6 large beets, whole, tops removed
1 large onion, minced
4 tomatoes, peeled and seeded
Juice of 1-2 limes
2 tablespoons sugar or less
Salt and pepper to taste
Sour cream and/or snipped chives for garnish

Combine the first five ingredients in a large non-reactive pot.
Bring to a boil, then reduce heat and allow the soup to simmer for
2 1/2 hours. Half an hour before serving, remove beets, keeping
the broth at a simmer. When beets are cool enough to handle, peel
and grate them (the peels should slip right off). Then return them
to the pot. Stir in lime juice and sugar, then season with salt
and pepper. Serve, garnished with a dollop of sour cream and/or
some snipped chives.

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