2 lbs. short ribs
Soup bone
Onion
2 to 3 carrots, grated fine
Sour cream
1 green pepper, chopped fine
1 (#2) can tomatoes
Head of cabbage
1 can tomato paste
7 to 8 tbsp. white vinegar

Place ribs and soup bone into kettle. Cover with water; bring to boiling point, throw off water, rinse meat, and add fresh water to cover; add onion. Cook for about 1 1/2 hours on simmer. Remove meat from stock; add carrots, green pepper, and tomatoes. Simmer another 30 minutes. Add head of cabbage (shredded) and tomato paste; simmer 15 minutes more. Add vinegar to taste. Serve with sour cream.