Ukrainian Borscht Soup Recipe ~Submitted by Sue. B.~ INGREDIENTS: 2 pounds meaty soup meat (like shank or brisket), 7-8 cups water, 1/2 bunch beets, 1 lb. red new potatoes, 1 lb. green cabbage, 1 small can tomato paste, 6 slices bacon chopped, 1 tsp. vinegar, 2 tbsp's. "buttery" style vegetable oil, 2 large carrots peeled and sliced, 1 #303 can peeled tomatoes drained or 2-3 peeled fresh tomatoes, 1 large onion sliced, 1 stalk celery, 2 tbsp's. flour, 1 bay leaf, 1/2 tsp. garlic powder, salt and pepper to taste, dill to taste, chopped parsley, sour cream. DIRECTIONS: Cover meat with water and simmer until tender, about 1 to 1 1/2 hours. Meanwhile, peel beets and slice julienne style. Saute beets, chopped bacon and tomato paste for about 30 minutes. Add vinegar when beets are soft; add 1-2 tbsp's. meat stock or warm water if beets look dry. In another skillet, brown in the oil (or use 1 tbsp. oil and 1 tbsp. butter) the peeled and finely sliced carrots, onion and celery. Slowly sprinkle the flour over the top of the browned vegetables and carefully stir. Add about 3 tbsp's. meat stock and bring it to a quick boil. Remove from heat. When meat is soft, remove from stock and cool slightly. Cut it up into bite size pieces removing all fat, bone, etc. Add beet and bacon mixture, peeled and quartered potatoes and cut up cabbage to meat stock. Cook slowly for 15 minutes. Add remaining browned vegetables and all the seasonings except the garlic powder and cook until the potatoes and cabbage are soft. Add cut-up tomatoes. Sprinkle meat with garlic powder and return to the stock. Bring to a boil. Remove from the heat and let the soup stand for 15 to 20 minutes or refrigerate for 2-3 days, skim off hardened fat, heat slowly and serve with a dollop of the sour cream and sprinkle some chopped parsley over the top. NOTE: If you wish to freeze the soup, omit the potatoes and cook them separately and then add them to the stock when you are heating it to serve. This recipe doubles nicely.