Russian Borscht (From Puma On Allrecipes.Com)

Directions:

1. Place sliced potatoes and beets in a medium saucepan over high heat, cover with stock and boil until veggies are tender. Remove potatoes and beets with slotted spoon and reserve stock.
2. Melt margarine in large skillet over medium heat. Stir in onions, thinly sliced steak, caraway seed and salt. Cook until onions are soft and translucent. Stir in celery, carrots, and cabbage. Add reserved stock and cook, covered, for about 10 minutes or until veggies are tender.
3. Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, simmer at least 30 min. Serve topped with sour cream, dill weed, and chopped fresh tomatoes as desired.