3 lbs. beef shank
1 lb. boneless beef brisket
2 qts. water
1 tbsp. salt
1/4 tsp. pepper
4 c. cabbage, shredded
2 c. onion, chopped
1 (28 oz.) can tomatoes, cut-up
1/4 c. lemon juice
1/4 c. snipped parsley
3 tbsp. sugar
2 garlic cloves, minced
1 tsp. paprika
1 bay leaf
1 (16 oz.) can beets, diced
Sour cream

Simmer meat, water, salt and pepper 2 hours, covered. Remove bones. Dice meat and return to broth. Add remaining ingredients to the broth, EXCEPT beets and sour cream. Cover and simmer 1 hour. Add beets. Heat through. Remove bay leaf. Season to taste. Top each serving with a dollop of sour cream. Serves 12 to 14.