2 lbs. beef and bones (meat and bones)
1 pork tender butt (small)
3-4 cloves garlic, minced
10 peppercorns
1 bay leaf
1 carrot, sliced
1 celery stalk, sliced
1 16 oz. can sliced beets, or 1 lb fresh, cooked
1 small cabbage, chopped
1 16 oz. can tomato juice
2 large onions, coarsely chopped
2 tablespoons cider vinegar
2 teaspoons sugar
1/2 cup lentils, dry
1 1/2 lbs. Kielbasa or linguica

In a 5-7 qt. dutch oven, cover beef and bones with 2 1/2 quarts water. Bring to a boil, reduce heat and simmer for one hour.

Add pork, bay leaf, peppercorns, garlic, sliced carrot and celery. Cover and simmer for two additional hours.

Using a slotted spoon, remove meat and set aside. Strain broth, discarding vegetables. Refrigerate broth overnight.

Next day, skim excess fat from top. Add Kielbasa, cabbage, onions, tomato juice (can substitute 2 large tomatoes, chopped), vinegar, sugar, lentils and beets with their liquid.

Cover and cook one hour until lentils and cabbage are tender.

Remove Kielbasa or linguica and slice thinly. Chop beef and pork into serving sized pieces and return to pot. Bring to a boil and remove from heat.

Serve.

If using for leftovers, add a can of beef broth or tomato juice if more liquid is needed. Freezes well.

Note: If using fresh beets, simmer in salted water for one hour or until fork tender. When cool enough to handle, remove skins. Submitted by: CM