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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