BROTH:

2 lbs. top chuck beef
1 sm. can tomatoes
Sm. bunch soup greens

SAUCE:

2 stalks dill
1 c. light sour cream

Cook meat, greens, salt and tomatoes with enough water to cover for 1 1/2 to 2 hours or until meat is tender. Set aside meat, strain the broth. Cook this broth for 10 minutes with stalks of dill. Remove dill with fork. Keep the broth at a slow boil and add the cream, stirring slowly for about 3 minutes. The sauce is served with the meat and with either potatoes or dumplings. Serves 6.