1 bunch fresh beets
1/2 head cabbage
4 carrots
1 lg. onion
2 cloves garlic
1 or 2 sticks celery
8 c. water
8 bouillon cubes
Basil, bay leaves, fresh dill
3-4 tbsp. catsup
Lemon juice (about 1 tbsp.)

Wash beets. Cut off tops and tails. Cook beets with skin in just enough water to cover for about 15-20 minutes; let cool. Save the red water. Peel skins; shred beets and put aside for later.

Shred 1/2 head cabbage, 4 carrots, 1 large onion, 2 cloves garlic, and celery in food processor. Bring 8 cups water to boil, adding 8 bouillon cubes. Stir until dissolved.

Add shredded vegetables (except beets) and cook about 1/2 hour. Now add beets and red water. Add some crushed basil (about 2 teaspoons), 2 bay leaves, catsup, and lemon juice, gradually, to taste. Also add salt and pepper to taste.

Wash fresh bunch of dill. Bind with rubber band and place on top of borsch. Cover and simmer another 20-30 minutes. Remove dill and bay leaves. Enjoy. Tastes even better next day. Heat but do not bring to boil. If desired, may be served with dollop of sour cream.