2 lb. meaty soup meat (like shank or brisket)
7 or 8 c. water
1/2 bunch beets
1 lb. red new potatoes
1 lb. green cabbage
1 sm. can tomato paste
6 slices bacon, chopped
1 tsp. vinegar
2 tbsp. "buttery" style vegetable oil
2 lg. carrots, peeled and sliced
1 #303 can peeled tomatoes, drained or 2-3 peeled fresh tomatoes
1 lg. onion, sliced
1 stalk celery
2 tbsp. flour
1 bay leaf
1/2 tsp. garlic powder
Salt and pepper to taste
Dill to taste
Chopped parsley
Sour cream

Cover meat with water and simmer until tender, about 1 to 1 1/2 hours. Meanwhile peel beets and slice julienne style. Saute beets and chopped bacon and tomato paste for about 30 minutes. Add vinegar when beets are soft; add 1-2 tablespoons meat stock or warm water if beets look dry. In another skillet, brown in the oil (or use 1 tablespoon oil and 1 tablespoon butter) the peeled and finely sliced carrots, onion and celery. Slowly sprinkle the flour over the top of the browned vegetables and carefully stir. Add about 3 tablespoons meat stock and bring it to a quick boil. Remove from heat.

When meat is soft, remove from stock and cool slightly. Cut it up into bite size pieces, removing all fat, bone, etc. Add beet and bacon mixture, peeled and quartered potatoes, and cut up cabbage to meat stock. Cook slowly for 15 minutes. Add remaining browned vegetables and all the seasonings except the garlic powder, and cook until the potatoes and cabbage are soft. Add cut up tomatoes. Sprinkle meat with garlic powder and return to the stock. Bring to a boil. Remove from the heat and let the soup stand for 15 to 20 minutes. Or refrigerate for 2-3 days, skim off hardened fat, heat slowly and serve with a dollop of the sour cream and sprinkle some chopped parsley over the top. If you wish to freeze the soup, omit the potatoes and cook them separately and add them to the stock when you are heating it to serve. This recipe doubles nicely.