1 lb. cubed stewing beef
1 (10 oz.) can beef broth
1 soup can water
1/2 tsp. salt
1/4 c. chopped onion
2 (14 oz.) cans beets, cut in strips, drained
1 med. potato, diced
1 carrot, cut in sticks
2 stalks celery, sliced
2 c. shredded cabbage
1 c. canned tomatoes
1 tsp. garlic powder
2 tbsp. flour
2 tbsp. lemon juice
1/2 tsp. pepper
1 tsp. dill seed
1/2 c. sour cream
Croutons, optional

In a large, covered saucepan, simmer meat in broth and water 45 minutes or until tender. Stir in salt, onion, beets, potato, carrot and celery; cover and simmer 15 minutes more or until vegetables are tender.

Combine flour and lemon juice; slowly add to soup. Stir in remaining ingredients except sour cream and croutons. Cook, stirring occasionally until mixture thickens. Serve piping hot garnished with sour cream and croutons.

Note: This soup is excellent when reheated and will keep five days in the refrigerator. Serves 6.