Lithuanian Borsch

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

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.