Jen's Borscht With Beef Recipe

Combine soup bones and water in a large pot; bring the water to a boil reduce heat to medium-low and cook at a simmer for 4 hours.

Remove soup bones and meat from pot; set aside until cool enough to handle. Skim fat from the surface of the broth. Add potatoes carrots celery beets onion garlic salt paprika and ground black pepper to the broth. Bring broth again to a boil reduce heat to medium-low and simmer until the vegetables are tender about 1 hour more.

Pick meat off soup bones and add back to soup. Discard bones and fat. Stir cabbage diced tomatoes and tomato paste into the soup. Continue cooking at a simmer until the cabbage is tender about 15 minutes.