1 1/2 lb. beef meat with bone
1 stick celery
1 c. catsup
1 carrot
2 bunches red beets
Bunch of parsley
1 lg. ripe tomato (or 1 can of stewed tomatoes)
1/2 sm. cabbage, shredded
2 diced potatoes
1 onion, diced & sauteed
1 tbsp. salt
Pepper to taste
Dill for garnish

Boil beef in 2 quarts of water for 5 minutes. Drain and replace with fresh water. Add celery, catsup, carrot, beets, parsley and tomato. Cook for 1 hour or until beets are tender. Add cabbage and boil 15 minutes. Add potatoes and cook an additional 20 minutes. Add onion, salt and pepper; cook about 15 more minutes. Garnish with dill in individual soup bowls.