Borscht

2 lb Brisket
2 lb Veal shanks
1 Cabbage; shredded
3 lg Onions
2 lb Beets; peeled and julienned( thin strips)
4 Cloves garlic; minced
4 Leeks; thinly sliced
4 Carrots; julienned
3 Tomatoes; peeled,seeded and chopped
1 Clove
Salt and pepper to taste
12 c Water
2 Additinal cloves garlic

Place beef, shanks and water in a stoickpot and bring to a boil.

turn down heat, remove scum from surface. Simmer 3 hours.

In a separate pan heat oil , add onions and cook until they start to change color. Stir in leek and garlic and cook 3 minutes.

Add tomatoes and carrots and cook 15 minutes, over low heat.

Strain broth and add vegetables , beet and seasonings. Simmer half covered 2 1/2 hours.

Let cool and chill overnight.

Remove fat from surface.

Heat soup and simmer again 45 minutes.

Add rest of minced garlic. Bring to boil 1 minute. Serve topped with sour cream (optional)

Serve with piroshki.

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