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 ==
# If fresh tomatoes are used, run boiling water over them and remove skins (chop tomatoes).
# Cook neck bones at least 3 hours until meat is tender, cool and strain in large colander.
# Remove meat and add to strained broth (discard bones).
# In a large bowl add meat and broth.
# Put into refrigerator overnight.
# In morning remove grease.
# In a large pot add meat and broth, tomatoes, shredded cabbage, red beets, onion, bay leaf, seasonings, vinegar.
# Cook on medium heat until all is tender, at least 1½ hours.
# When soup is done add red beet juice from can, it gives soup a nice red color.
# Serve in soup bowls, add 2 tablespoons sour cream.
# If preferred, 3 cans of bouillon can be used instead of neck bones.
Category:Lithuanian Soups
Category:Beet Recipes
Category:Cabbage Recipes
Category:Tomato Recipes
Category:Onion Recipes
Category:Recipes that need photos