Russian Borscht

1 lb. beef (or less)
2 red beets
2 carrots
1 onion
2-3 potatoes
1/2 head green cabbage
1 T. tomato paste
2 T. butter or other fat
salt and pepper to taste
heavy cream

Cook meat in salted water (I always add 1 T. beef granules for a stronger broth). Grate beets and carrots and sautee together with the chopped onion in the fat. Dice meat when done. Cook shredded cabbage and diced potatoes in the broth for about 15 minutes. Add beets and carros and season with salt, pepper and tomato paste.
When serving, dot each bowl of soup with 1-2 T. cream. Enjoy.