Soviet Army Borscht

• 3-4 cubes of beef bouillon
• 2 beets
• 1 tbsp lard (or 1-2 tbsp butter)
• 1 tbsp tomato paste
• 2 tbsp. sauerkraut juice
• 1/2 cabbage, shredded
• 1 large potato, cubed
• 1 bay leaf
• dill

1. Heat bouillon and water to a simmer, add beets, lard, tomato paste, and sauerkraut juice
2. Cover, and contiue to simmer for 30-40 minutes (or until beets are cooked and tender)
3. Remove beets, and set aside. add cabbage, cover, and simmer for 10 minutes
4. Add potato, cover, and simmer for another 15 minutes
5. In a separate pan, melt butter and add flour, cooking until just golden to remove the raw taste of the flour
6. Add the herbs to the flour mixture, and cook for about another 30 seconds, then add the whole mix to the soup
7. Return the soup to a simmer, cover, turn off the heat, and let it sit for about 15 minutes before serving