4 or 5 lbs beef round or brisket
3 - 4 small beets
2 medium onions
1 tbsp. butter
1 tbsp. flour
2 tbsp. vinegar

Cut into cubes 4 or 5 lbs. of beef and simmer in enough water to make a good broth.

Cut raw beets into small thin slices about an inch long. Chop onions, and with a tablespoon of butter, stew them until tender and slightly browned; add to the beef bouillon 1 tbsp. of flour mixed with 2 tbsp. of vinegar, the beets, and onion.

Cover and bake in a 325°F oven until the beets and beef are very tender, about 90 minutes. Sausages and some pieces of ham may be added, if desired. Before serving the soup, add some sour cream.