2 cans beef bouillon
2 carrots, chopped
1 onion, chopped
2 med. beets cooked, peeled and chopped
1 slice ham (or 3 slices bacon fried) cubed
1/2 c. tomato juice
1/2 c. sour cream
1/4 head small cabbage, cut fine

To the 2 cans of bouillon add the chopped carrots and onion (and 1 bay leaf if desired). Boil 1/2 hour and strain. Return clear broth to pan add the beets, ham, tomato juice and cabbage. Cook until cabbage is done. Serve in bowls topped with a tablespoon of sour cream and garnish with croutons if desired.