Begin early in the day or the day before.

3 c. hot water
1 lb. beef brisket, cut into 1 inch chunks
2 med. carrots, sliced
1 stalk of celery, cut into chunks
1 bay leaf
1 med. onion, sliced
3 med. beets
Salt
1/2 (6 oz.) can tomato paste
1 1/2 tsp. sugar
1/2 sm. head cabbage, shredded
1 tbsp. cider vinegar
1/2 c. sour cream

To 5 quart pot over medium-low heat, add: Water, beef, carrots, celery, bay leaf, onion, 2 sliced beets and 1 1/2 teaspoon salt. Cover, simmer 2 hours. Shred remaining beef and with tomato paste, sugar and 1 teaspoon salt, stir until soup.

Cover, simmer 20 minutes. Remove from heat, discard bay leaf. Chill.

About 20 minutes before serving: Remove hardened fat from surface of chilled soup. Over medium heat, heat soup to boiling. Add cabbage; cook 15 minutes. Stir in vinegar. Serve in large soup plates or wide bowls, each portion garnished with some sour cream. (4 servings or 8 cups)