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Borshch by

Source: Dad/Grandma

Ingredients

1-2 lbs of chuck with a bone
1-2 marrow bones
2 medium fresh beets
1 lbs of fresh cabbage finely sliced (a small cabbage or half a medium cabbage)
2 large carrots shredded on a medium shredder
1 large sweet onion finely chopped
Several stems of fresh dill finely chopped
4-6 medium potatoes (not baking) cut in quarters
3-4 medium cloves of garlic
2 Tbspns Tomato Puree
1 medium red or green hot pepper
3-4 stems of celery with leaves
1 Tbspn sugar
Salt to taste

Instructions

Fill a large soup pot 2/3 with water. Boil water then place meat and marrow bones. Decrease to slow boil and continually remove the top scum and discard it. After scum is no longer generated place beets in the pot and cook about 30 minutes until soft and can be penetrated with a fork. Remove beats and allow them to cool. Shred the beats on a medium shredder.

Place cabbage, carrots, onion, and potatoes in the pot. Allow to cook on a medium to low heat until potatoes are almost done. Place shredded beats, celery, pepper and tomato puree in the pot. When potatoes are fully cooked add finely chopped dill, garlic, sugar and salt. Cook for 5 more minutes and remove from heat.

Can serve immediately, but it will be even more tasty the next day. If you do not want the soup to be very spicy the next day, remove red or green hot peppers after it has cooled off.

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