Ukrainian Supper(Borscht; Very Good)

• 10 c. cold water
• 1 1/2 lb. soup meat (such as cross ribs or chuck)
• 2 lb. beef soup bones
• 1 1/2 lb. smoked pig knuckles
• 1 leek, cut in half lengthwise or 1 large onion, cut in half
• 1 large cut up carrot
• 5 sprigs parsley
• 2 c. cubed potatoes
• 3 c. coarsely shredded cabbage
• 2 tsp. tomato puree
• 2 tsp. finely minced fresh garlic
• 2 c. sliced, cooked beets (canned beets can also be used)
• 1 can (1 lb.) rinsed and drained navy beans
• 2 Tbsp. vinegar
• 3 tsp. salt
• 2 tsp. sugar

1. In a heavy pot put 10 cups cold water, soup meat, soup bones and pig knuckles.
2. Bring to a slow boil.
3. Add leek or onion, carrot and parsley.
4. Reduce heat and let simmer uncovered 2 1/2 to 3 hours.
5. Add more liquid when needed.
6. Cool, then refrigerate several hours or overnight.
7. Discard surface fat.
8. Strain stock; set aside meat and bones.
9. Return liquid to pot, adding water if necessary to make 8 cups.
10. Bring to a boil.
11. Add potatoes, cabbage, tomato puree and garlic.
12. Simmer covered 30 minutes.
13. Add beets. Bring again to a boil.

cold water, soup meat, beef soup bones, knuckles, onion, carrot, parsley, potatoes, cabbage, tomato puree, fresh garlic, also, beans, vinegar, salt, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=259167 (may not work)