|Beef bones/Spareribs||3 Pound|
|Beef chuck||2 Pound, diced|
|Canned tomatoes||28 Ounce (1 can)|
|New beets/3 cups grated old beets||12 , cut into strips|
|Chopped cabbage||2 Cup (32 tbs)|
|Garlic||4 Clove (20 gm), crushed|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Sour cream||4 Tablespoon (adjust quantity as needed)|
Bring bones and water to a boil; skim off scum.
Add bay leaves and peppercorns, cover and simmer 3 hours.
Strain broth, add diced beef and salt, then cover and simmer 1 hour.
Chill quickly and place in refrigerator overnight.
Scrape off fat, add next five ingredients and simmer slowly 1 1/2 to 2 hours.
Add sugar and lemon juice to taste.
Sprinkle with chopped parsley and serve with sour cream.