1 1/2 - 2 lbs. good stew meat, cut in sm. bite-size pieces
7 c. beef stock or bouillon
1 (1 lb.) can tomatoes, chopped
1 stalk celery with leaves, chopped
2 sprigs celery parsley, chopped
2 bay leaves
1 lb. cabbage, shredded
2 carrots, chopped coarsely
1 lg. onion, chopped
1 tsp. dried dill
1/8 tsp. caraway seed
1/2 c. water
2 tbsp. vinegar
1 tsp. sugar
1 lb. cooked beets, shredded, including juice
Sour cream

Simmer meat for about 1 hour in beef stock. Add all remaining ingredients, except beets and sour cream. Simmer, partially covered, until vegetables are tender - about 1 hour. Add beets and simmer about 2-3 minutes. Sour cream may be added separately to each individual serving.