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Lithuanian Borsch

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Ingredients Edit

Directions Edit

  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.
  3. Remove meat and add to strained broth (discard bones).
  4. In a large bowl add meat and broth.
  5. Put into refrigerator overnight.
  6. In morning remove grease.
  7. In a large pot add meat and broth, tomatoes, shredded cabbage, red beets, onion, bay leaf, seasonings, vinegar.
  8. Cook on medium heat until all is tender, at least 1½ hours.
  9. When soup is done add red beet juice from can, it gives soup a nice red color.
  10. Serve in soup bowls, add 2 tablespoons sour cream.
  11. If preferred, 3 cans of bouillon can be used instead of neck bones.

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