MARIA'S BORSCHT

Maria's Borscht
First get a big slab of beef. At least a couple of pounds. Cut it up. Brown it in your biggest soup pot. Then add some Beef broth or water and bullion (I like Better than Bullion which is like a paste, a couple teaspoons to start) to beef up the stock simmer it until it's nice and tender. At least an hour. Then add some more beef broth or water. Throw in a couple of bay leaves, salt and pepper. Chop all the following vegetables julienne or at least in little rectangles. My mom says this is important for presentation. Everything is basically the same shape. After you chop it, add it. Then chop the next thing.
An onion
a small half head of cabbage
a few carrots (2-4)
a few beets ( I used 3 big ones because when they're big, they aren't as red and we want this soup to be red)
potatoes (2-4)
If there's not enough liquid, add some water. If it tastes too strongly of beets or needs more flavor, add some more beef bullion with the water.
When everything is tender, (at least 20 min after you add the potatoes) it's almost done. You now have a big vat you won't eat in one day. Take out as much as you are going to eat today and put it in a smaller pot. Add a teaspoon or tablespoon of white vinegar to the hot soup and then don't let it boil anymore after you add it. Don't as me why. Now it's done.
You may serve this with sour cream for those who like to stir it in and watch the soup turn pink.
yum