2 lbs. chuck (beef)
2 qts. cold water
1 sm. onion, quartered
1 tsp. salt
2 c. fresh or canned tomatoes
6 sprigs parsley
2 c. chopped cabbage
1/4 c. rice or barley
5 or 6 carrots, sliced
2 c. cut green beans
1 c. diced potatoes
1/2 c. chopped celery

Put meat, onion and salt in cold water and cook slowly for 2 hours. Add vegetables and continue cooking 1 hour. May be ready in 2 to 2 1/2 hours if the meat is tender. Serves 8 to 10.