Borscht (Based on Oma Mary Block Recipe)

Day #1 - Place two meaty soup bones in a large slow cooker (7 quart). Fill with water and cook on low for 10-12 hours. Remove the soup bones and chop the meat finely and put back into broth. Cool overnight in fridge.

Day #2 - Add:
- Small dish peeled potatoes, cut in to cubes 
- Half of a medium head of cabbage, chopped
- 1 - 796 ml can of diced tomatoes
- 1 - 284 ml can of condensed tomato soup
- 1 tsp Salt
- 1/2 tsp Pepper
- Fresh dill, chopped (to taste)
- Sprinkle crushed red pepper on top (if desired)
- 1 Bay Leaf
Cook 10-12 hours.