MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Inna's Borscht
 Categories: Soup
      Yield: 6 servings
 
      1    Beef soupbone
      2    Beets
      4    Potatoes; cubed
      2    Carrots; sliced
      1    Green pepper; finely chopped
      4 c  Cabbage; chopped, up to 5
      2    Onions; diced
      1    Tomato
      2    Bay leaves; up to 4
      1    Clove garlic; pressed or
           -finely chopped
           Salt and pepper to taste
           Sour cream
 
  Boil beef soupbone several hours to make stock. [I've been told that
  it tastes better if you simmer it for 24-48 hours.] Remove the bone
  when done, saving any bits of meat to return to the soup. Add
  potatoes, then cabbage. Salt to taste. Cook a little while.
  Meanwhile, chop the raw beets, carrots, and onions. Fry them lightly
  in a small amount of oil. Grate a beefy tomato on large grater
  openings, and throw away the peel. When the beets, carrots, and
  onions are tender, add the tomato "mush". Add some of the above hot
  soup mixture and stir, then pour the whole mixture into the hot soup
  pot.
  
  Add several dry bay leaves. Add green pepper. Cook. At the end of the
  cooking, add garlic.
 
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