3 lbs. neck bones
6 fresh tomatoes or 1 can tomatoes
1 c. shredded cabbage
1 onion, chopped
5 cooked red beets, chopped or 1 can diced beets (reserve juice)
1 bay leaf, salt and pepper (to taste)
2 tbsp. vinegar
If fresh tomatoes are used:
Run boiling water over them and remove skins (chop tomatoes).
Cook neck bones at least 3 hours, until meat is tender
If preferred, 3 cans of bouillon can be used instead of neck bones
Cool and strain in large colander.
Remove meat and add to strained broth (discard bones).
In a large bowl add meat and broth.
Put into refrigerator overnight.
In morning remove the grease.
In a large pot, add the following:
Meat and broth
Tomatoes
Shredded cabbage
Red beets
Onion
Bay leaf
Seasonings
Vinegar.
Cook on medium heat until all is tender, at least 1 1/2 hours.
When soup is done:
Add the reserved red beet juice from above, it gives soup a nice red colour.
