2 onions, chopped
2 tbsp. butter
1 tbsp. flour
2 qts. (8 c.) beef stock (use beef bouillon cubes)
1 carrot, diced
2 potatoes, diced
1 med. head cabbage (1 1/2 to 2 lbs.)
Salt and pepper to taste
2 tomatoes (fresh), peeled and chopped or can of crushed tomatoes
1 c. sour cream (soup is good with or without it)

Blanch cabbage and chop it coarsely. Set aside until needed. Saute onions in butter until limp. Sprinkle with the flour. Add stock (beef) to this and whisk until free from lumps. Add carrots and potatoes and bring to boil. Add cabbage. Season with salt and pepper, if needed. Simmer about 1 hour or until vegetables are tender. Add tomatoes; simmer another 5 to 10 minutes. Remove from heat and just before serving, stir in sour cream.