Borsch

By RandrR

Ingredients

• 2 lbs. lean beef
• 2 lbs. beef bones
• 4 quarts cold water
• 4 carrots
• 4 stalks celery
• 3 medium onions
• 2 leeks
• 2 white turnips
• 2 parsnips
• 2 Tb. wine vinegar
• 1 tsp. sugar
• 1 head of cabbage
• 8 raw beets
• 1 large can tomatoes
• sour cream

Preparation

Step 1

In a large kettle combine 2 lbs. each of lean beef and beeef bondes with 4 quarts cold water and bring mixture to a boil, skiming the froth from the surface as it rises. Add 4 trunips, and 2 parsnips, all cleaned and cut into large chuncks, a small handfull of parsley, salt and pepper to taste. Cook over low heat about 3 hoursl. Strain and reserve the meat. (no you are all done with all those vegetables out they go)return the broth to the kettle and add 1 head of cabagein strips, 7 or 8 beets cut in strips, large can of tomatoes. Cook on low for 1 hour. Before serving, add 2 TBS.wine vinegar, 1 tsp. sugar and the reserved beef cut into peices.( The reason the beef is added at the last minute is that it would get stringy and tasteless if you cooked it for that last hour). Pass sour cream to spoon on top of the soup bowl.