4 lb. shin of beef
1 lg. marrow bone
Salt
1 (1 lb.) can tomatoes, undrained
1 med. onion, peeled and quartered
1 stalk celery, cut up
3 parsley sprigs
6 whole black peppers
1 bay leaf
2 c. shredded pared beets (4 med.)
3 c. coarsely shredded cabbage (1 lb.)
1 1/2 c. thickly sliced pared carrots (4 med.)
1 c. chopped onion
1 tbsp. snipped fresh dill or 2 tsp. dillweed
1/4 c. cider vinegar
2 tbsp. sugar
Low-calorie sour cream

DAY BEFORE SERVING: In deep 8-quart kettle, place beef, marrowbone, 1 tablespoon salt, and 2 quarts water. Cover and bring to boiling; skim surface. Reduce heat; simmer covered 1 hour. Add tomatoes, quartered onion, celery, parsley, black peppers, and bay leaf; simmer covered 2 hours longer. Remove from heat.

Lift out beef; set aside. Remove marrowbone and discard. Strain soup; skim off fat. (You should have about 9 cups liquid.) Return soup and beef to kettle. Add beets, cabbage, carrots, chopped onion, dill, vinegar, sugar, and 1 teaspoon salt; bring to boiling. Reduce heat; simmer covered 30 minutes or until beef and vegetables are tender. Remove from heat. Refrigerate overnight.

NEXT DAY: Remove beef from soup. Cut into cubes; return to soup. Heat gently to boiling. Turn into tureen. Top each serving with spoonful of sour cream. If desired, garnish with snipped dill. Makes about 3 quarts; 8 servings, 158 calories each.