First step:

Ingredients and utensils:
6 liter, 24 cup pot.
1 kilo (2.2 pounds) cheap roast. Lean is good.
1 rack of back ribs.
4 or 5 good size beef bones.
large cooking onion. Quarter but leave skin on.
2 large carrots, quartered. Don't peel.
1 large bay leaf.
1 large stalk celery, quartered.
bunch of parsley stalks, no leaves.
1 green pepper quartered.
Fill pot 3/4's with water after the ingredients are in.

Second step:

Ingredients:
4 or 5 good size potatoes.
1 head of cabbage, the solid kind. Chopped fine.
1 small beet, peeled and diced. Just for fun, you can skip this part.
1/2 green pepper diced fine.
Table spoon of crushed chili's.

Third step:

Ingredients:
I medium cooking onion.
1 28 ounce can of diced tomatoes. My Mom, who is by the way Mennonite,
prefers to use real tomatoes. She says they 'shmeck'.
1 can of tomato soup. (I prefer campbells because they make a good
product).

Directions:
First step:

Put all above 1st step ingredients in pot and cook for at least 3
hours, or until roast meat is falling apart.
Strain, setting aside the roast and stock only. (This is not a cheap
dish)!
Par boil potatoes. (Too much starch if you just add them).

Step 2:
Put stock back in pot. With your hands tear meat into bite size
chunks, add all of the second step ingredients, including potatoes and
cook until cabbage is soft. Add a good sized bunch of parsley, tied
together so you can remove it before serving. A large piece of dill.
Add crushed chili's.

Step 3:
In a large skillet saute onions until opaque. Add the tomatoes and
tomato soup and half a tomato soup can of water. Heat till bubbling.
Add this to the Borscht and heat for a few minutes more.
Serve and enjoy!