1 1/2 lb. shin bone
1 lb. brisket or other soup meat trimmed & cut into bite-size cubes
2 to 3 tbsp. shortening
4 c. water
1 can (1 lb.) tomatoes
1 c. chopped onion
2 tbsp. parsley
1 1/2 tbsp. sugar
1 clove garlic minced
1/2 bay leaf, crumbled
2 tsp. salt
1 tsp. celery salt
1/4 tsp. crushed basil
1/4 tsp. paprika
1/4 tsp. pepper
1/2 med. cabbage, finely shredded (about 2 c.)
1 lg. fresh beet, pared & diced (about 1 c.)
1/2 c. lemon juice
1/2 c. dairy sour cream

Cut any meat from shin bone into small chunks. Brown chunks and brisket in hot shortening in large kettle. Add bone, water, tomatoes, onion and next 9 seasonings. Cover and simmer 1 1/2 to 2 hours or until meat is tender. Remove bone from soup and skim off excess fat. Add cabbage, beet and lemon juice. Cover and cook 30 minutes longer or until vegetables are tender (additional water may be added, if necessary). 10 servings.

To Serve Russian Style: Ladle Borsch into large soup bowl. Top each with a spoonful of sour cream. Pass rye bread as an accompaniment.