2 1/2 lb. chuck roast
2 qt. water
2 bay leaves
6 peppercorns
Salt
Pepper
Monosodium glutamate
3 carrots, peeled & shredded
4 beets, pared & chopped
2 potatoes, pared & chopped
1 1/2 lb. cabbage, shredded
2 tomatoes, peeled & chopped
1 sm. green pepper, chopped
1 med. onion, chopped
1 tbsp. salad oil
1 (8 oz.) can tomato paste
Juice of 1/2 lemon
1 tbsp. sugar
Sour cream
Dill weed

Place meat in large kettle; add water, bay leaves, peppercorns, salt, pepper and monosodium glutamate. Simmer, covered, until tender. Meanwhile, prepare vegetables. Remove meat form broth and set aside to serve as entree with horseradish. Add carrots, beets, potatoes, cabbage, tomatoes and green pepper to broth. Cook for 45 minutes. Saute onion in oil. Add onion, tomato paste, lemon juice and sugar to broth; simmer 15 minutes longer. Adjust seasonings. Serve garnished with sour cream sprinkled with dill weed. Serves 10 to 12.