Lincoln Del's Borscht---from the Star Tribune, MPLS, MN

Lincoln Del's Meaty Cabbage Borscht  

Serves 6.
Note: Sour salt is also called citric acid; tester found it in the kosher food section of the supermarket.

  Nonstick cooking spray

  ½ lb. beef shank bones

  ½ lb. beef bottom round steak

  5 c. beef stock or broth

  2 medium tomatoes, cut up

   ²/₃ c. ketchup

  ¼ c. sugar

  ½ tsp. sour salt (see Note)

  2 lb. cabbage, cut into bite-size pieces
Coat a 4-quart Dutch oven or pot with nonstick cooking spray. Brown shank bones and round steak in a pot. Carefully add beef stock, tomatoes, ketchup, sugar and sour salt to meat in pot; stir. Bring to boiling; reduce heat. Cover; simmer for 1 hour.
Remove meat and bones from the mixture; cool slightly. Remove and discard the skin, bones and any fat from the meat. Cut the meat into bite-size pieces. Return the meat to the pot.
Stir in the cabbage. Bring the mixture to boil; reduce heat. Cover and simmer for 10 minutes or until cabbage is crisp-tender.