|Soup bone||1 Pound (with meat)|
|Onion||1 , chopped|
|Beets||2 Medium, coarsely grated|
|Shredded cabbage||3 Cup (48 tbs)|
|Tomato juice||1 Cup (16 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
Cover soupbone with 10 cups water in kettle; simmer for at least 1 hour.
Add onion and beets; simmer for 15 to 20 minutes longer or until beets are par- tially cooked.
Add cabbage; cook until vegetables are tender.
Stir in remaining ingredients.
Let stand for several hours before serving.
May be frozen.