Borsch - cooking recipe

Ingredients

cold water
1 1/2 lb. pork neck bones
2 to 3 celery stalks, cut in half
1 parsley root
2 to 3 stalks parsley leaves
1 large yellow onion, cut in half
5 to 6 peppercorns
bay leaf
1 large garlic clove
23 oz. V-8 juice
1 (16 oz.) jar pickled tiny whole beets

Preparation

You will need a 6-quart soup pot.
In a separate pot, wash neck bones.
Cover with cold water, bring to a boil, drain and wash soup pot.
Pour cold water to fill the pot 3/4 full.
Bring to a boil; skim off the foam until clean.
Add celery, carrots, parsley root and leaves, onion, bay leaf, peppercorns and garlic clove.
Simmer 2 hours.
Let cool and strain into other pot.
Pick off meat from bones and add to stock.
Refrigerate overnight. Skim off fat.