|Beef chuck||1 Pound (In One Piece)|
|Beef bouillon||8 Cup (128 tbs)|
|Onion||1 , chopped|
|Carrots||2 , sliced|
|Raw beets||3 Medium, shredded|
|Cabbage||1⁄2 Medium, shredded|
|Minced parsley||1 Tablespoon|
|Tomato sauce||8 Ounce (1 Can)|
|Potatoes||2 Medium, cubed|
|Dairy sour cream||2 Tablespoon|
Place beef and cold beef bouillon in deep kettle.
Add salt and pepper to taste and bay leaf.
Bring to a boil, and skim.
Simmer, covered, for about 30 minutes.
In another pan melt butter and saute in it onion, carrots, beets, cabbage, and parsley for 3 minutes.
Add tomato sauce and vinegar and simmer over low heat for 10 minutes.
Add to soup with potatoes.
Simmer, covered, for about 1 hour, or until meat is tender.
Skim when needed.
Remove beef to platter, slice, and serve separately.
Serve with sour cream.
Makes 6 to 8 servings.