2 lbs. beef with soup bone
3 qts. cold water
1 qt. chopped cabbage
1 carrot, sliced
1 lg. onion, chopped
1 sm. bunch parsley
1 sm. bunch dill
1 bay leaf
Salt & pepper to taste
1 (19 oz.) can tomatoes or 1 qt. fresh tomatoes, cut
2-3 c. cubed potatoes
Heavy cream or sour cream

Place beef soup bone and water in 6 quart pot. Boil for 1 hour; skim off foam occasionally. Add chopped cabbage, sliced, carrot, chopped onion, herbs and spices. Boil for another hour; adding tomatoes for last half hour. Remove from heat.

NOTE: Cubed potatoes may be cooked separately and added to borscht just before serving. Serve with heavy cream to complete borscht.