Meaty Cabbage Borscht

• 1/2 lb beef shank bones
• 1/2 lb beef bottom round steak
• 5 c beef stock or broth
• 2 medium tomatoes, cut up
• 2/3 c catsup
• 1/4 c sugar
• 1/2 tsp sour salt (also called citric acid; you'll find it with canning ingredients in the supermarket)
• 2 lbs cabbage, cut into bite-size pieces

Directions:

Coat a 4-quart Dutch oven or pot with nonstick cooking spray. Brown shank bones and round steak in pot.

Carefully add beef stock, tomatoes, catsup, sugar and sour salt to meat in pot; stir. Bring to boiling; reduce heat. Cover; simmer for 1 hour.

Remove meat and bones from the mixture; cool slightly. Remove and discard the skin, bones and any fat from the meat. Cut the meat into bite-size pieces. Return the meat to the pot.

Stir in the cabbage. Bring the mixture to boiling; reduce heat. Cover and simmer for 10 mins or till cabbage is crisp-tender.

Ladle the borscht into warm soup bowls.

Makes 6 servings.