4 lbs. beef, including bones
2 stalks celery, cut into 1 inch slices
1 carrot, sliced
1 lg. onion, quartered
6 sprigs of parsley
3 qts. water
1 tbsp. salt
2 tbsp. peanut oil
2 c. cabbage, coarsely sliced
3/4 c. onion, chopped
1 c. shredded raw beets
1 tbsp. sugar, or to taste
Juice of 2 lemons
2 med. tomatoes, peeled, seeded and coarsely chopped
Salt or sour salt to taste

In a large pot, combine meat, celery, carrot, quartered onion, parsley, water and salt; bring mixture to a boil and reduce heat. Simmer, covered, 4 hours. Remove beef, wrap and refrigerate. Refrigerate stock overnight to congeal fat. Remove hardened fat.

In separate pot, saute cabbage and onion in peanut oil until softened. Add beets, sugar, lemon juice, salt and reserved stock. Bring to a boil, reduce heat, and simmer partially covered for 30 minutes. Dice beef and add cabbage mixture with tomatoes. Season to taste with salt and sugar. Simmer 30 minutes. Serves 8.