LITHUANIAN BORSCH

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[edit] Description

[edit] Ingredients

• 3 lbs. neck bones
• 6 fresh tomatoes or 1 can tomatoes
• 1 c. shredded cabbage
• 1 Onion, chopped
• 5 cooked red beets, chopped or 1 can diced beets (reserve juice)
• 1 bay leaf, salt and pepper (to taste)
• 2 tbsp. vinegar

[edit] Directions

1. If fresh tomatoes are used, run boiling water over them and remove skins (chop tomatoes).
2. Cook neck bones at least 3 hours until meat is tender, cool and strain in large colander. Remove meat and add to strained broth (discard bones).
3. In a large bowl add meat and broth. Put into refrigerator overnight. In morning remove grease. In a large pot add meat and broth, tomatoes, shredded cabbage, red beets, Onion, bay leaf, seasonings, vinegar.
4. Cook on medium heat until all is tender, at least 1 1/2 hours. When soup is done add red beet juice from can, it gives soup a nice red color. Serve in soup bowls, add 2 tablespoons sour cream. If preferred, 3 cans of bouillon can be used instead of neck bones.