2 lbs. beef short ribs, cut up
1 tbsp. cooking oil
2 c. sliced (longway) carrots
1 1/2 c. turnip strips
1 c. sliced celery, optional
1 c. sliced onion
4 c. water
1 (6 oz.) can tomato paste
1 tsp. salt
1/4 tsp. pepper
1 c. water
1 tbsp. sugar
1 tbsp. vinegar
2 c. beet strips
1 sm. head cabbage, cut in 6 wedges
Sour cream

Preheat oven to 350 degrees. In 4 1/2 quart Dutch oven, brown ribs in hot oil; drain off excess fat. Add carrots, turnips, celery, and onion. Blend together the 4 cups water, tomato paste, salt, and pepper; pour over vegetables in Dutch oven.

Cover and bake in 350 degree oven for 2 hours. Skim off fat. Combine remaining 1 cup water, sugar, and vinegar. Add to meat mixture. Add beet strips and place cabbage wedges atop mixture, pushing partially into liquid.

Cover and continue baking 1 1/2 hour more. Pass sour cream to spoon atop each serving.