Russian Borscht

13 ingredients
11 steps

Ingredients

  • soup bones
  • 1 large onion
  • 3 or 4 large carrots, chopped
  • 3 or 4 large celery sticks, chopped
  • 3 or 4 large potatoes, cubed
  • small head of cabbage, chopped
  • 1 can sliced beets or cut fresh
  • 6 (8 oz.) cans tomato sauce
  • 2 bay leaves
  • 1 tsp. rosemary leaves (approximately)
  • 1 tsp. thyme
  • salt, pepper, seasoning salt
  • 4 or 5 beef cubes

Directions

  1. 1
    Fill large kettle with water.
  2. 2
    Add soup bones or rib bones if you prefer more meat.
  3. 3
    Add onion, beef broth cubes and spices.
  4. 4
    Let boil and simmer for 1 to 2 hours.
  5. 5
    Add tomato sauce.
  6. 6
    Remove bones and take off meat and return meat to kettle.
  7. 7
    Add carrots and celery.
  8. 8
    When almost done, add potatoes and cabbage.
  9. 9
    Add canned beets last.
  10. 10
    I use canned because the fresh turns potatoes and cabbage red.
  11. 11
    When serving, add heaping spoonful of sour cream in each bowl.

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