Lithuanian Borsch

Ingredients

 * 3 lbs neck bones
 * 6 fresh tomatoes or 1 can tomatoes
 * 1 cup 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.
 * 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.