Borscht

    3 cups hot water
    1 lb beef brisket, cut into 1" chunks
    2 medium carrots, sliced
    1 medium onion, sliced
    1 stalk celery, sliced
    1 small zuccini squash, shredded (optional)
    1 bay leaf
    3 medium beets
      salt
  1/2 of a 6-oz can tomato paste
1 1/2 tsp sugar
  1/2 small head cabbage, shredded
    1 Tbsp cider vinegar
  1/2 cup sour cream

1.  To 5-quart saucepan or dutch oven over medium-low
heat, add water, beef, carrots, onion, celery, bay
leaf, 1 sliced beet, and 1 1/2 teaspoons salt.

2.  Cover and simmer 2 hours.  Shred remaining beet and
zuccini, and with tomato paste, sugar and 1 teaspoon
salt, stir into soup.

3.  Cover again and simmer 20 minutes.  Remove pan from
heat and discard bay leaf.  Chill.

4.  About 20 minutes before serving, remove hardened
fat from surface of chilled soup.

5.  Over medium heat, heat soup to boiling.  Add
cabbage; cook 15 minutes.  Stir in vinegar.

6.  Serve in large soup plates or wide bowls, each
portion garnished with some sour cream.