Borscht

4 quarts of water

1 ½ pounds stew meat (optional)

2 medium onions, sliced into rounds

2 stalks celery cut in 1-inch lengths

4 medium beets, peeled and sliced

1 head of green cabbage cut into wedges

1 bay leaf

1 tablespoon salt

2 beets coarsely grated

1 six-ounce can of tomato paste

2 tablespoons vinegar

2 tablespoons honey

Sour Cream (optional)

Into  4 quarts of water Add
stew meat (optional)
onions,
celery
sliced beets
cabbage
bay leaf
salt

Simmer for 2 hours

After simmering add

grated beets
tomato paste
vinegar
honey
Simmer for another 20 minutes.

Add salt and pepper to taste.
Serve each bowl with a dollop of sour cream (optional).