3 lbs. beef neck bones
4 med. onions, chopped
1 pt. tomatoes
4 garlic buds, minced
Sour cream
4 lg. carrots, chopped
1 1/2 pts. chopped cabbage
1 1/2 qts. beets, chopped
2 bay leaves
Salt and pepper
2 tbsp. lemon juice

Boil neck bones in 2 quarts of water until meat falls from bone. Refrigerate until fat on top hardens; remove fat and discard bones, reserve broth. Put meat and broth in a large soup pot. Add carrots, cabbage, onions, tomatoes, garlic, bay leaves, lemon juice, salt and pepper. Simmer for 1 1/2 hours. Add beets and simmer another 30 minutes. Cool overnight. Reheat and serve with a heaping teaspoon of sour cream in bowl. Freezes well (do not include sour cream with borscht when freezing).