|Beets||2 Pound, peeled and grated|
|Beef shin||1 , cut into pieces|
|Tomatoes||3 Cup (48 tbs), chopped|
|Yellow onion||2 Cup (32 tbs), coarsely chopped|
|Cabbage||1 Medium, shredded|
|Carrot||1 , peeled and cut into small dice|
|Dill||1 Bunch (100 gm) (Chopped Reserve A Bit For Garnish)|
|Ground black pepper||To Taste|
|Dairy sour cream||2 Cup (32 tbs) (For Garnish)|
Put beets in a soup pot and add cold water to cover.
Set over medium heat, bring to a boil, reduce heat and simmer, partially covered, until beets are tender, about 20 minutes.
Skim off any scum that may form.
When beets are done, reserve them and their cooking liquid.
Put beef shin in another large pot.
Cover with cold water, add 1 tablespoon salt, and set over medium heat.
Bring to a boil, reduce heat and simmer, uncovered, for 1 1/2 hours, until tender.
Skim off any scum that may form, and add additional water as the cooking liquid evaporates.
Add the tomatoes, onion, cabbage, carrot and dill to the beef; simmer, partially covered, for 30 minutes.
Add reserved beets and their cooking liquid and simmer, partially covered, for another 20 minutes.
Remove from heat and cool slightly.
Lift the pieces of shin from the soup pot.
Remove meaty bits clinging to the bone and return meat to pot.
Season soup to taste with salt and pepper.
Return to medium heat and simmer for 5 minutes.