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.