1 1/2 lbs. soup meat with bone
10 to 12 c. cold water
1 tsp. salt
1 med. onion, chopped
2 med. beets, cut into thin strips
1 sm. carrot, cut into thin strips
1 med. potatoes, diced
1/2 c. thinly sliced celery
1/2 c. diced string beans
3 c. shredded cabbage
3/4 c. tomato juice
1/2 clove garlic, crushed
1 tbsp. flour
Lemon juice
Salt and pepper
Chopped dill
3/4 c. sour cream

Cover the meat with cold water; add salt. Bring slowly to a boiling point, then skim. Cover and simmer for about 1 1/2 hours; add the onion and beets. Cook about 15 minutes. Add carrot, potato, celery, and string beans; continue cooking about 10 more minutes. Add cabbage and cook until tender. Do not overcook. Stir in tomato juice and garlic. Blend flour with 3 tablespoons cold water; spoon into this some soup liquid, then stir into borsch. Add lemon juice to taste. Soup should not be sour. Season to taste with salt and pepper. Bring to boiling point. Flavor with chopped dill. When ready to serve; add sour cream either directly into the soup or as a person desires. May be served without cream.