Old Amish Borscht

• 1 1/2 - 2 lbs beef stew meat
• 1 beef bone
• 2 cups shredded cabbage
• 2 cups potatoes, cut in 1-inch cubes
• 2 cups beets, chopped
• 2 cups cooked tomatoes (canned whole, stewed, or diced)
• 1/2 cup carrot, chopped
• 1 large onion, chopped
• 12 peppercorns
• 2 tablespoons dill weed
• 2 bay leaves
• 2 -3 teaspoons sea salt
• 12 cups water
• 1 cup sour cream

1. Cut meat into 1.5-inch cubes.
2. Place meat in large stock pot, pour in enough water to cover, cover pot with lid, and bring to the boil. Once boiling, reduce heat to simmer, lid on, until meat is tender, perhaps 45-60 minutes.
3. While meat is cooking, chop vegetables and place into large mixing bowl(s). Note: beets can stain your hands and clothing, so be careful.
4. When the meat is tender, remove bone and spoon off any grease or marrow with ladle.
5. Add vegetables and spices.
6. Add enough liquid (water or broth) to total 12 cups, including what you cooked the meat inches.
7. Cover pot and bring to the boil. Once boiling, reduce heat to a simmer. Cook for about 30 minutes, until vegetables are soft but not mushy.
8. Adjust seasonings if necessary.
9. Add a dollop of sour cream to each bowl when serving.

beef stew meat, beef bone, cabbage, potatoes, beets, tomatoes, carrot, onion, peppercorns, dill weed, bay leaves, salt, water, sour cream

Taken from www.food.com/recipe/old-amish-borscht-527306 (may not work)