Borscht a la Nuryev

I grew up thinking that Borscht was that pink stuff in jars at the deli. But Leslie introduced me to Russian food at the Russian Tea Room in N.Y.C. and the search was on for a good Borscht recipe. This one is supposed to be a favorite of Rudolf Nuryev's.

2 1/2 lb. boneless beef chuck

2 soup bones

2 onions, halved

1 small clove garlic

1 Tbsp. salt

1/2 Tbsp. pepper

8 cups water

3 carrots, sliced

1 - 16 oz. can tomatoes

1 bay leaf

3 med. beets, peeled and sliced

1 small head cabbage, shredded

3 med. potatoes, peeled and sliced

Place chuck, bones, onion, garlic, salt and pepper and water in a large soup pot. Cover and bring to a boil. Skim off film. Cover and simmer 30 min. over low heat. Remove bones and onions. Discard. Puree tomatoes in food processor and add to pot with bay leaf, beets, potatoes and cabbage. Cover and cook until vegetables are tender. Add lemon juice and sugar to taste. Cook 5 min. more. Remove meat and mince. Return to pot and serve soup very hot with a dollop of sour cream (or yogurt) in each serving. This recipe makes a meal for 6 very hungry dancers or 8 normal people.