Cooking Borscht • Borscht with Beets and Eggplants

Ingredients

• Water – 10 cups
• Beef bones – 18 oz
• Salt – 1 ½ teaspoon
• Beets – 7 oz
• Fresh green cabbage – 7 oz
• 4 medium potatoes
• 2 medium carrots
• 1 parsley root
• 2 medium yellow onions
• 1 green bell pepper
• 1 eggplant
• 2 tomatoes
• Butter – 2 tablespoons
• Sugar – 2 teaspoons
• 2-3 peppercorns
• 2 bay leaves
• Salt – to taste
• Sour cream
• Chopped dill or parsley