2 lbs. beef tenderloin or sirloin steak, cut up
5 to 6 c. water
1 tbsp. salt
1 1/2 c. shredded beets
3/4 c. shredded carrots
2 turnips, finely chopped
1 med. onion
2 tbsp. tomato puree
2 tbsp. vinegar
1 tsp. sugar
2 tbsp. butter
1/2 sm. head cabbage, shredded
Ground black pepper
2 bay leaves
1 c. sour cream

Simmer the beef in salted water until tender, about 1 1/2 hours. Meanwhile, in large saucepan, simmer the beets, carrots, turnips, onion, tomato puree, vinegar, sugar and butter for 15 minutes. Stir frequently and cover when not stirring. Add cabbage and cook 10 minutes longer. Add the vegetable mixture, pepper and bay leaves to the meat and the broth. Adjust seasonings, cook until tender. Add more vinegar if desired. Before serving, add sour cream to taste.