MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: BORSHT - CABBAGE/BEET SOUP
  Categories: Soups, Jewish, Ethnic
       Yield: 8 servings
  
       1    Med Cabbage
       3 c  Garlic
            Beet; bunch
            Carrot; few
       1    Lg Onion
            Celery
       3 lb Bone; meat/marrow bones
            Lemon; (fresh, frozen juice
  
   This is a hearty sweet and sour meat sup that can be used as a main
   dish soup.   Bubbies  measurements were never exact. You need to
   taste. Put meat and bones in a 8 or 12 qt stock pot. Put in cans of
   tomato, cover with water and bring to a boil. In the meantime, get
   your veggies ready. Slice beets and carrots, others go in whole. When
   stock boils, skim off top. Put in beets, carrots, garlic, and other
   veggies. Turn heat down to a simmer and keep lid on askew. After
   about an hour, put in garlic and sugar. I have used Sweet and Low.
   Amounts are a matter of preference. It should have a rich, sweet and
   sour taste. I break up the meat and stir it back into the soup before
   serving.
  
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