|Beef shin/Chuck steak||500 Gram|
|Water||10 Cup (160 tbs)|
|Tomato paste||2 Tablespoon|
|Cabbage head||1⁄2 Small|
|Freshly ground pepper||To Taste|
|Light sour cream/Yogurt||1⁄4 Cup (4 tbs)|
Cut beef into small cubes and put in a saucepan with water, salt and bay leaf. Bring to the boil, reduce heat, cover and simmer until tender, about I1/2 hours. Meanwhile, peel and shred or finely slice beetroot, carrots and turnip, and chop onion. Melt butter in a saucepan, then add vegetables, tomato paste, vinegar and sugar. Cover and cook very gently for about 15 minutes, stirring frequently to prevent sticking. Shred cabbage, add to pan and cook for a further 10 minutes. Add vegetables to meat and stock. Adjust seasonings and add more vinegar if desired. Simmer soup for a few minutes. Serve with light sour cream or yogurt and accompany with plain rye bread.