Ukrainian Supper(Borscht; Very Good) - cooking recipe

Ingredients

10 c. cold water
1 1/2 lb. soup meat (such as cross ribs or chuck)
2 lb. beef soup bones
1 1/2 lb. smoked pig knuckles
1 leek, cut in half lengthwise or 1 large onion, cut in half
1 large cut up carrot
5 sprigs parsley
2 c. cubed potatoes
3 c. coarsely shredded cabbage
2 tsp. tomato puree
2 tsp. finely minced fresh garlic
2 c. sliced, cooked beets (canned beets can also be used)
1 can (1 lb.) rinsed and drained navy beans
2 Tbsp. vinegar
3 tsp. salt
2 tsp. sugar

Preparation

In a heavy pot put 10 cups cold water, soup meat, soup bones and pig knuckles.
Bring to a slow boil.
Add leek or onion, carrot and parsley.
Reduce heat and let simmer uncovered 2 1/2 to 3 hours.
Add more liquid when needed.
Cool, then refrigerate several hours or overnight.
Discard surface fat.
Strain stock; set aside meat and bones.
Return liquid to pot, adding water if necessary to make 8 cups.
Bring to a boil.
Add potatoes, cabbage, tomato puree and garlic.
Simmer covered 30 minutes.
Add beets. Bring again to a boil.