Borscht II (Russian)

Ingredients
1 lb venison or beef brisket, cut into ½ inch pieces

4 beets, peeled and cut into ½ inch cubes

4 medium potatoes, peeled and cut into ½ inch cubes

1 large carrot, cut into thin rounds

1 medium onion, chopped

14 oz. (1 can) chopped sauerkraut, drained, (may be rinsed for less salty flavor)

2 - 4 tablespoons cream or half-and-half

1 clove fresh garlic, peeled and minced
In a Dutch oven, braise meat over medium heat using very little cooking oil, (spray pan coating, such as Pam, is good.)

2. Add all other ingredients in Dutch oven.  Add enough water to cover ingredients by one inch.  Heat to boiling and cover.  Reduce heat to medium-low and simmer for at least 2 hours, stirring frequently.

Can be served immediately, but is best if allowed to cool, stored overnight in refrigerator, reheated and served the following evening. 

Note: do not add salt as sauerkraut is already quite salty