1 medium cabbage
4 tbsp. butter
3 tbsp. broth (beef, chicken, pork or vegetable)
2 lbs. beef brisket, in 1/2-inch cubes
6 cups water
2 onions, chopped
2 leeks, chopped
1 parsnip, finely diced
2 tbsp. sour cream
2 tbsp. flour

Wash and remove core from cabbage and cut up coarsely. Heat cabbage pieces in butter, and moisten with 3 tablespoons of stock. Add 2 lbs. of beef brisket, cut into large dice, 3 pints of water, and cook 1 1/2 hours. Chop up 2 onions, 2 leeks, and a parsnip in small dice, add 2 tablespoons of sour cream and 2 tablespoons of flour. Add this mixture to the soup about 1/2 hour before serving.

Traditionally served accompanied by small buckwheat cakes.