4-5 lg. beets, cut lengthwise
5 pepper kernels
2 stalks celery, diced
1 carrot, diced
4 tbsp. oil
Water
1/3 bunch parsley
Beef (sm. eye of round roast)
2 marrow bones
1 head cabbage, cut up
2 potatoes, cubed
1 sm. can tomato paste
3 Knorr bouillon cubes

Simmer beets, pepper, celery, carrot and parsley in oil for about 15 minutes in a Dutch oven or a large pot. Add beef and marrow bones, cover with water. Bring to a boil and let simmer for 1 hour. Add cabbage, potatoes and simmer for 1/2 hour longer. Add bouillon cubes and tomato paste and simmer 1/2 hour longer. Serve with Alai (Russian pancakes) and sour cream.