2 lb. soup meat
10 c. water
Soup greens
Salt
Pepper
10 beets
1 tbsp. vinegar
1/8 lb. butter
1 tbsp. flour
2 c. strained, canned or chopped raw tomatoes
Sour cream

Wash meat; place in large pot with 10 cups boiling water, soup greens, sliced onions, salt and pepper to taste. Simmer with meat until tender. Peel and cube beets, put in separate pot; add vinegar and butter, cover with water and cook until tender. Add flour to beets, mix well, then add to strained meat stock. Add tomatoes and boil for 10 minutes. Serve 1 tablespoon sour cream with each plate. Serves 6 to 8.