Borscht - cooking recipe

Ingredients

3 qt. water
1 can beef bouillon
knuckle or marrow bones
3 lb. soup meat (flanken, shin beef, etc.)
1 large onion, thinly sliced
4 Tbsp. butter
3 gloves garlic, crushed
2 to 3 lb. cabbage, shredded
1 bunch beets (about 5 medium size)
3 large carrots
2 bay leaves
1/2 c. chopped celery (including tops)
2 medium or 1 large can unseasoned tomatoes
3 Tbsp. tomato paste
3 to 4 Tbsp. wine vinegar
fresh dill
sour cream

Preparation

In 3-quarts of water, part of which is one can of beef bouillon, boil bones and soup meat 30 to 40 minutes, skimming occasionally.
Meanwhile, in another pot, soften onion in butter (don't brown); add crushed garlic and shredded cabbage.
Cover and wilt cabbage over low heat (takes about 15 to 20 minutes), stirring occasionally to avoid sticking.
While this is happening, grate together beets and carrots.
After meat is cooked, put the meat, broth, cabbage mixture, beet mixture, bay leaves, chopped celery, tomatoes, tomato paste and wine vinegar in large pot.
Mixture will be thick but don't worry; it will get thinner.
Simmer about 1 to 1 1/2 hours, stirring occasionally.
Refrigerate overnight.
Next day, heat slowly and serve with fresh dill and sour cream and bread and all good things.
Before serving, cut the meat into bite size pieces and serve with the soup.