|Beef short ribs||4 Pound|
|Whole black pepper||4|
|Beets||16 Ounce, unpeeled and cut in large dice (2 Bunch)|
|Carrots||2 Large, cut in 3/4 -inch slices|
|Celery stalks||2 , cut in 1/2 -inch slices|
|Potato||1 Medium, cut in large slice|
|Onion||1 Large, cut in large diced|
|Canned solid pack tomatoes||1 Pound (1 Can)|
|Head cabbage||1 Small|
|Lemon juice||2 Tablespoon|
In a large pan, put meat, water, salt, peppers, and bay leaf; bring to a boil and simmer for 1 hour.
Add beets and cook 1 more hour.
Remove meat from broth with a slotted spoon; set aside.
Add carrots, celery, potato, and onion.
Drain liquid from canned tomatoes into soup; chop tomatoes and add.
Cut meat from bones, discard fat and bone, and add meat to soup; simmer about 1 hour longer.
You can do this much ahead.
About 20 minutes before serving, reheat to boiling.
Cut cabbage into 1-inch wedges and remove core; add cabbage to soup and simmer about 10 minutes.
Stir in lemon juice and sugar just before serving.