Clear Borsch

• 1 lb. soup meat with bone
• 8 c. cold water
• 1 tsp. salt
• 2 medium beets, diced
• 1 medium onion, chopped
• 2 c. shredded cabbage
• 1/2 c. tomato juice or lemon juice
• 1/2 clove garlic, crushed (if desired)
• 1 small stalk celery, diced
• 1/2 small carrot, diced
• salt and pepper to taste

1. Cover the meat with the water.
2. Add the salt, bring slowly to a boil and skim.
3. Cover and simmer for about 1 hour.
4. Add the vegetables and continue simmering for another hour.
5. Pour in the tomato juice.
6. Use enough lemon juice to get desired tartness. The garlic may or may not be added.
7. Season to taste with salt and pepper.
8. Bring to a boil.
9. If time permits, let the borsch stand for a while to blend the flavors.
10. Strain through a sieve.
11. Serve the clear borsch hot or cold with sour cream.

soup meat, cold water, salt, beets, onion, cabbage, tomato juice, clove garlic, stalk celery, carrot, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=727485 (may not work)