1 lb. boneless beef chuck
1 beef bone
1 lb. pork spareribs
2 onions
1 carrot
3 sprigs parsley
2 stalks celery
1 tsp. salt
1 tsp. chicken bouillon season
butter
Pepper
3 med. beets
3 tomatoes
2 potatoes
1/2 head cabbage
2 tbsp. tomato paste
1/4 lb. boiled ham, turkey ham or Polish sausage, cut & sauteed until browned
1/2 c. dried white beans
1/2 c. fresh mushrooms
1 tbsp. chopped dill or 1 tsp. dry
3 cloves garlic, pressed
6 tbsp. sour cream

Place beef, pork, 1 onion, 1/2 carrot, 1/2 celery and 1/2 parsley in 5 quart pot. Add 1 1/2 quarts water and 1 teaspoon salt and chicken bouillon, bring to boil and simmer over low heat for 1 hour. Strain stock, discard vegetables and skim fat.

In separate pan cook beets in water (to cover). Let cool, peel and shred on coarse grater. Add beet water to soup stock. Either cook dried beans ahead of time, or cook with meat for stock.

In heavy skillet, saute remaining vegetables, carrots, onions, celery in butter for 15 minutes. Salt to taste. Halve the tomatoes and grate on coarse grater so that the peel is left in your hand. Discard.

Peel potatoes and cut each into cubes. Chop cabbage into bite-size bits. Cook together for 20 minutes. Add vegetables, ham or sausage, pepper, cooked beans, beets, tomatoes, tomato paste and simmer 5 minutes. Cut meat into bits and add along with parsley, dill and garlic. Cover; let stand 10 minutes. Serve in bowls with dollop of sour cream. Serves 6. Serve with homemade bread or rolls.