Borsch - cooking recipe

Ingredients

2 qt. beef stock or use soup bone and 3 to 4 bouillon cubes
1 tsp. salt (or less, if you use bouillon cubes)
dash of pepper
dash of thyme
3 whole cloves
2 bay leaves
2 lb. raw beets, shredded (about 2 1/2 to 3 c.)
1/2 small head cabbage, finely sliced
1 small rutabaga, finely diced (about 1 c.)
2 Tbsp. oil
2 medium onions, diced
2 Tbsp. honey
2 Tbsp. cider vinegar
1/4 c. tomato paste or 1/2 c. tomato juice
2 Tbsp. Tamari soy sauce

Preparation

Place stock, vegetables and seasonings in soup kettle.
Bring to a boil; reduce heat, then cover and simmer 45 minutes. Saute chopped onion in oil until golden; remove from heat and add honey, vinegar, tomato and Tamari. Stir mixture into soup. Garnish soup with sour cream or plain yogurt; serve with dark rye bread. Yields 2 1/2 to 3 quarts. Best made a few hours in advance.