2 c. diced beets
4 c. shredded cabbage
2 lbs. stew meat, cut in 2" - 3/4" cubes
2 lg. onions, diced
3 1/2 c. tomatoes
8 c. beef bouillon
3/4 c. fresh lemon juice
6 garlic cloves, minced
1/4 c. chopped parsley
1 sm. bay leaf, crumbled
1 tsp. paprika
3 tbsp. sugar
1 tsp. salt
1 tsp. pepper
Sour cream

Cover stew meat with 8 cups of beef bouillon. Bring to a boil, turn back heat, cover and simmer for 1 hour. Add vegetables, lemon juice and seasonings. Continue to cook for 1 more hour. Adjust seasonings. Serve with a generous spoonful of sour cream per serving. Yield: 12 cups.