Russian Borscht

• soup bones
• 1 large onion
• 3 or 4 large carrots, chopped
• 3 or 4 large celery sticks, chopped
• 3 or 4 large potatoes, cubed
• small head of cabbage, chopped
• 1 can sliced beets or cut fresh
• 6 (8 oz.) cans tomato sauce
• 2 bay leaves
• 1 tsp. rosemary leaves (approximately)
• 1 tsp. thyme
• salt, pepper, seasoning salt
• 4 or 5 beef cubes

1. Fill large kettle with water.
2. Add soup bones or rib bones if you prefer more meat.
3. Add onion, beef broth cubes and spices.
4. Let boil and simmer for 1 to 2 hours.
5. Add tomato sauce.
6. Remove bones and take off meat and return meat to kettle.
7. Add carrots and celery.
8. When almost done, add potatoes and cabbage.
9. Add canned beets last.
10. I use canned because the fresh turns potatoes and cabbage red.
11. When serving, add heaping spoonful of sour cream in each bowl.

onion, carrots, celery sticks, potatoes, head of cabbage, beets, tomato sauce, bay leaves, rosemary, thyme, salt, beef cubes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=533564 (may not work)