Recipe for Borscht

Russian Beet Soup

Meaty beef soup bones
2-3 carrots
2-3 stalks of celery
3-4 potatoes
2 medium onions
Peppercorns
Bay leaf (or leaves)
Garlic salt
Celery salt
½ head cabbage
½ can corn with juice
½ can green beans with juice (or 1-2 cups fresh)
1 large can cut up tomatoes with juice
1-2 cans beets with juice (or 1-2 cups fresh)
4-6 cubes beef bullion
Fresh dill
Sour cream

Boil soup bones in large stock pot with enough water to cover plus one inch.
Scrub, wash, and peel vegetables, putting peelings, peppercorns, and one of the onions (cut up) in water with soup bones. Add bay leaf. Simmer covered for 3-4 hours or until meat falls off bone). Remove meat. Strain liquid through cheesecloth.

Put liquid back in pot, add meat (cut in pieces) and chopped vegetables, salt, and seasonings. Simmer until vegetables are tender. Add corn, beans, and beats. Cook another 10-20 minutes. Add dill just before serving. Serve with a small dollop of sour cream. Freezes well (in small containers).