2 lbs. beef (with soup bone)
2 carrots
1 med.-size head cabbage
2 med.-size onions
2 c. fresh or canned tomatoes
6 med.-size potatoes
6 whole pepper kernels
1 bay leaf
A few sprigs dill
1/2 c. sour cream
1 c. chopped beets (optional)

Cover meat with cold water and bring to a boil. Let simmer until almost tender, adding water if necessary to keep meat covered. One hour before serving add chopped vegetables and seasonings. Potatoes may be cooked separately and add just before serving. When ready to serve, remove from fire and add soup cream.