Country Borscht

Boil your meat for an hour. (Now, the amount of water you put in is how brothy, or not, your soup will be. I tend to put more than I think I need, because once you start putting in all your ingredients, the water quickly disappears.) You can chop the meat beforehand or just stick the whole hunk in the pot and pull it out later to dice it. Once the meat is boiled, put in your potato, carrot, cabbage, parsley and bay leaf. Once your potato is soft, saute your onion and tomato and toss them in at the very end. Add your lemon juice and serve.

Salt and pepper this to taste. Or better yet, if you have Vegeta, add almost a full (almost) tablespoonful of Vegeta.

Make sure to have a loaf of french bread and sour cream set out.