|Beef brisket||2 Pound, cut into bite sized chunks|
|Onions||2 , sliced|
|Celery stalks||2 , cut into bite sized chunks|
|Carrots||4 , sliced|
|Canned tomato paste||6 Ounce|
|Cabbage||1 , shredded|
1) Place 4 sliced beets, brisket, onion, celery, carrots, bay leaves, and salt in a pot and simmer over a low flame for 2 1/2 hours.
2) Shred the remaining 2 beets and add to the heated mixture. Stir in the tomato paste and sugar. Simmer, covered for 25 minutes. Remove the bay leaves and chill.
3) Skim the fat from the surface of the soup. Heat over a medium flame until boiling, add the cabbage and cook for 15 minutes until the cabbage is soft.