Borscht

• 3 quarts cold water
• 1 lb beef (with bone)
• 12 cup pot barley
• 1 small cabbage
• 2 medium carrots, grated
• 1 large onion
• 1 bay leaf
• 8 peppercorns
• 14 star anise
• parsley
• 19 ounces tomatoes
• 10 ounces tomato soup
• salt
• heavy cream
• 1 large potato, cut in chunks

1. In 6 quart pot, combine water, beef with bones and pot barley.
2. Boil for 40 mins til meat is nearly tender.
3. Skim off foam occasionally.
4. Coarsely shred cabbage, sliced onion, grate carrots and add to broth.
5. Bring to a boil.
6. Add spices and herbs.
7. Boil 30 mins til vegetables are tender.
8. Add potato with vegetables.
9. Add canned tomatoes and tomato soup.
10. Let simmer 10 minutes.
11. Remove from heat and add salt to taste.
12. Add heavy cream when ready to serve.

cold water, beef, barley, cabbage, carrots, onion, bay leaf, peppercorns, anise, parsley, tomatoes, tomato soup, salt, heavy cream, potato

Taken from www.food.com/recipe/borscht-133986 (may not work)