Ukrainian Borscht

1. Make bouillon: Cook a 2lb piece of beef on the bone in water in large pot for at least 40 min. Skim foam off the top, add a pinch of salt. When the meat is cooked, take it out and dice it and then return it to the pot, along with the bone.

2. Cook one cup of kidney beans until done. Add a pinch of salt to the water.

3. Grate 1 med. beet, 1 large carrot, and finely dice one large onion. Saute the vegetables in 1 T. of vegetable oil with a pinch of salt. Cover with lid and cook over low heat about 20 min.

4. Dice 10 medium potatoes, and add to bouillon, along with sauteed vegetables and 3-4 bay leaves. Turn on high heat and bring to a boil and boil until potatoes are very well-cooked.

5. When potatoes are done, take a masher and mash until about half of the potatoes are mashed.

6. Add about 2-3 handfuls of thinly-sliced cabbage.

7. Finely dice 1 small onion in 1 T. vegetable oil until slightly browned. Remove onions and add 4-5 T. tomato sauce to the sauce pan and sautee, stirring regularly for 5 min. Add tomato sauce, fried onion, and beans to the soup. Cook together for 5 minutes. Add salt to taste. Turn off and let stand, covered, for at least 1 hour.