6 quarts water
2 tsp. salt
1 lb. venison, cut into one-inch cubes
6-8 garden-fresh new potatoes
6 cups green wax beans
2 bay leaves
2 tsp. pepper
8 medium beets
6 cups yellow wax beans
Make sure you have a pot large enough to hold six quarts of water. If not, you can subtract 1/6 of the ingredients for every quart of water not included in the pot.
Add the bay leaves, salt, pepper and wild game to the water and bring the ingredients to a boil. Skin the beets and slice them into bite-size chunks approximately one-eighth of an inch in diameter. Add the beets to the mixture in the pot.
When the pot has come to a boil, lower the heat and simmer until the mixture becomes completely red. You may want to taste check to see if there is enough salt and pepper. When the beets are nearly cooked, add the potatoes, yellow beans and green beans. When the potatoes are soft to touch, the borscht is ready.
Sour cream may be added until the redness turns pink.
You may substitute canned milk, about ¼ cup.