1 1/2 lbs. beef shank meat
2 lbs. beef bones
2 onions, cut up
2 bay leaves
2 qts. of water
1 lg. bunch fresh beets
1 tbsp. vinegar
1 pt. sour cream
6 med. potatoes
1/2 c. horseradish
1 tsp. sugar
Salt and pepper to taste

In large soup pot, cover shank beef and bones with 2 quarts of water. Bring to a boil and reduce heat to simmer. Add onions and bay leaves. Simmer until meat is tender, skimming surface occasionally about one hour. Remove meat and bones from liquid. Set aside. While above is cooking prepare beets. Cut off tops and scrub beets. Place beets in boiling water to soften skins for easing peeling about 5 minutes. Peel and let cool. By hand or food processor grate beets. Add beets and vinegar (to retain color) to beef broth. Add additional water if necessary to cover beets. Cook until beets are tender, about 10 minutes. Whisk sour cream to liquid and slowly add whisked sour cream stirring constantly and simmer 5 minutes. Add salt and pepper and sugar to taste. Serves six. Serve beet soup over 1 medium boiled potato for each serving. Cut meat into bite size pieces and serve as side dish. Garnish with white horseradish. NOTE: 1 lb. fresh chopped spinach may be substituted for beets. Omit sugar and vinegar.