1 lb. cubed stewing beef
1 (10 oz.) can beef broth
1 soup can water
1/2 tsp. salt
1/2 c. chopped onion
2 (14 oz.) cans beets, cut in strips, drained
1 med. potato, diced
1 carrot, cut in sticks
2 stalks celery, sliced
2 c. shredded cabbage
1 c. canned tomatoes
1 tsp. garlic powder
2 tbsp. flour
2 tbsp. lemon juice
1/2 tsp. pepper
1 tsp. dill weed
1/2 c. sour cream
Croutons (opt.)

In a large covered saucepan, simmer meat in broth and water 45 minutes or until tender. Stir in salt, onion, beets, potato, carrot and celery; cover and simmer 15 minutes more or until vegetables are tender. Stir in cabbage, cook until tender. Combine flour and lemon juice, slowly add to soup. Stir in remaining ingredients except sour cream and croutons. Cook, stirring occasionally, until mixture thickens. Serve piping hot garnished with sour cream and croutons. Serves 6.