3 lbs. neck bones
6 fresh tomatoes or 1 can tomatoes
1 c. shredded cabbage
1 onion, chopped
5 cooked red beets, chopped or 1 can diced beets (reserve juice)
1 bay leaf, salt and pepper (to taste)
2 tbsp. vinegar

If fresh tomatoes are used, run boiling water over them and remove skins (chop tomatoes).

Cook neck bones at least 3 hours until meat is tender, cool and strain in large colander. Remove meat and add to strained broth (discard bones).

In a large bowl add meat and broth. Put into refrigerator overnight. In morning remove grease. In a large pot add meat and broth, tomatoes, shredded cabbage, red beets, onion, bay leaf, seasonings, vinegar.

Cook on medium heat until all is tender, at least 1 1/2 hours. When soup is done add red beet juice from can, it gives soup a nice red color. Serve in soup bowls, add 2 tablespoons sour cream. If preferred, 3 cans of bouillon can be used instead of neck bones.