Borscht (Ukrainian)

Ingredients

Ingredient	Standard	Standard Unit	Weight 1	Unit 1	Weight 2	Unit 2
Beef (chuck)	0.5	lb	226	g	8	oz
Bones (beef)	0.16	lb	71		2.5	oz
Cabbage (head, small)	0.16	head
Beets	0.33	beets
Carrots (large)	0.83	carrots
Onion (large)	0.16	onion
Tomato Puree	0.125	cup	31.5	g	1.11	oz
LemonLemon Juice	0.160.83	lemontbsp.
Sugar	0.33	tbsp.
Garlic	1	cloves
Potatoes (large, russet)Potatoes (small, yukon)	0.51	potatoespotatoes
Sour Cream	2	tbsp.
Dill (fresh)Dill (dried)	0.50.16	tbsp.tbsp.
Red Pepper (dried, crushed)	3-7 (mild-hot)	count
Salt (optional)Pepper (optional)

Make note number of bones.
Cut Beef into bite sized pieces. Place in pot. Cover with water. Bring to boil.
Once Boiling, strain water. Refill water, Leave space at top. Bring to simmer.
Peel Carrots, Onion, Beets, Potatoes.
Shred Carrots, Onion Beets in Shredder or by hand. Cut potatoes bite size. Shred Cabbage (1 inch, extra thin) by hand (remove core).
Add Tomato Puree, Red Pepper, Salt, Pepper, Sugar, and Juice (50%) to simmering water. Simmer (15 min).
Add Cabbage to simmering water. Simmer (15 min).
Add Lemon Juice (50%). Remove from heat.
Remove bones, compare with bone note from beginning.