Borsch(Ukrainian)

• beef bones
• water
• 2 medium onions (1 chopped)
• 2 Tbsp. vegetable oil
• 2 medium beets, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 bay leaf
• stalk of dill or dill seed
• 1 Tbsp. lemon juice
• 1 c. cabbage, chopped
• 1 c. tomatoes, chopped
• sour cream

1. Brown beef bones.
2. Add 3 cups water and simmer at least 1 hour.
3. Remove bones. Cool broth and skim off all fat.
4. Cut off meat from bones and cut into small pieces. Add to cooled broth. Saute chopped onion in oil until golden.
5. Add beets, carrot and celery.
6. Cook 5 minutes.
7. Add 6 cups boiling water, 1 whole onion, 1 bay leaf, dill, lemon juice and tomatoes. Simmer 15 minutes. Add cabbage and simmer another 20 minutes. Remove the bay leaf, whole onion and dill stalk. Add remaining mixture to the beef broth. Add potatoes and, if desired, a can of mixed vegetables. Heat.
8. Serve with a dollop of sour cream.

beef bones, water, onions, vegetable oil, beets, carrot, celery, bay leaf, stalk of dill, lemon juice, cabbage, tomatoes, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=703831 (may not work)