The Market Fare was my tea room in Mt. Vernon, Texas. We were featured in THE BEST COUNTRY CAFES IN TEXAS. This soup is heartier than most borscht recipes, and was served as a winter soup occasionally at The Market Fare.
In covered large kettle over medium-low heeat, simmer together for 2 hours: 3 cups hot water (or roast drippings if you have them-these are tastier!), beef, drained beets, carrots, onion, celery, bay leaf and salt.
Add tomato paste and sugar and simmer covered, 20 minutes.
Discard bay leaf.
About 20 minutes before serving:
Skim fat from soup surface.
Over medium heat, heat soup to boiling.
Add cabbage and cook till tender, about 15 minutes.