3/4 lb. chuck with bone
3 or 4 potatoes, sliced
1 whole onion
3 or 4 carrots
1/2 med. size cabbage
2 cloves garlic
2 lg. beets
Butter
2 tomatoes
Bay leaf
Dill

Boil meat. When grease rises to top, pour out and rinse. Add fresh water (cold); simmer 40 minutes. Add onion, remove and save when soft. Add sliced potatoes; boil 5 minutes. Add sliced carrots; boil 5 minutes. Add shredded cabbage, boil 5 minutes. Add garlic. Add sliced beets (which have been fried a little in butter. Add sliced tomatoes, simmer, slightly boil, 5 minutes. Turn off stove. Add bay leaves and dill. Serve with sour cream. This recipe was made in my kitchen by a young couple from Moscow so may lose a bit in translation.