Borsch

• 2 qt. beef stock or use soup bone and 3 to 4 bouillon cubes
• 1 tsp. salt (or less, if you use bouillon cubes)
• dash of pepper
• dash of thyme
• 3 whole cloves
• 2 bay leaves
• 2 lb. raw beets, shredded (about 2 1/2 to 3 c.)
• 1/2 small head cabbage, finely sliced
• 1 small rutabaga, finely diced (about 1 c.)
• 2 Tbsp. oil
• 2 medium onions, diced
• 2 Tbsp. honey
• 2 Tbsp. cider vinegar
• 1/4 c. tomato paste or 1/2 c. tomato juice
• 2 Tbsp. Tamari soy sauce

1. Place stock, vegetables and seasonings in soup kettle.
2. Bring to a boil; reduce heat, then cover and simmer 45 minutes. Saute chopped onion in oil until golden; remove from heat and add honey, vinegar, tomato and Tamari. Stir mixture into soup. Garnish soup with sour cream or plain yogurt; serve with dark rye bread. Yields 2 1/2 to 3 quarts. Best made a few hours in advance.

beef stock, salt, pepper, thyme, cloves, bay leaves, beets, head cabbage, oil, onions, honey, cider vinegar, tomato paste, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=981309 (may not work)