German borscht soup
3 1/2 qt. water
1 lb. soup meat and bone
2 bay leaves
1 lg. onion, sliced
3 lg. carrots, diced
2 tsp. salt
1 c. celery and some leaves
1 sm. heat cabbage shredded
1/4 c. rice
2 lg. potatoes, sliced
1 c. cream
Boil soup meat and bone for 2 hours onion and bay leaves add vegetables and tomatoes. Simmer about 1 hour. Add cream when you are ready to eat. May add 1/4 cup barley if desired.
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