Borsch

• cold water
• 1 1/2 lb. pork neck bones
• 2 to 3 celery stalks, cut in half
• 1 parsley root
• 2 to 3 stalks parsley leaves
• 1 large yellow onion, cut in half
• 5 to 6 peppercorns
• bay leaf
• 1 large garlic clove
• 23 oz. V-8 juice
• 1 (16 oz.) jar pickled tiny whole beets

1. You will need a 6-quart soup pot.
2. In a separate pot, wash neck bones.
3. Cover with cold water, bring to a boil, drain and wash soup pot.
4. Pour cold water to fill the pot 3/4 full.
5. Bring to a boil; skim off the foam until clean.
6. Add celery, carrots, parsley root and leaves, onion, bay leaf, peppercorns and garlic clove.
7. Simmer 2 hours.
8. Let cool and strain into other pot.
9. Pick off meat from bones and add to stock.
10. Refrigerate overnight. Skim off fat.

cold water, pork neck bones, celery stalks, parsley root, parsley, yellow onion, peppercorns, bay leaf, garlic, beets

Taken from www.cookbooks.com/Recipe-Details.aspx?id=345305 (may not work)