1 Beef soupbone
2 Beets
4 Potatoes; cubed
2 Carrots; sliced
1 Green pepper; finely chopped
4 c Cabbage; chopped, up to 5
2 Onions; diced
1 Tomato
2 Bay leaves; up to 4
1 Clove garlic; pressed or
-finely chopped
Salt and pepper to taste
Sour cream
Boil beef soupbone several hours to make stock. [I've been told that
it tastes better if you simmer it for 24-48 hours.] Remove the bone
when done, saving any bits of meat to return to the soup. Add
potatoes, then cabbage. Salt to taste. Cook a little while.
Meanwhile, chop the raw beets, carrots, and onions. Fry them lightly
in a small amount of oil. Grate a beefy tomato on large grater
openings, and throw away the peel. When the beets, carrots, and
onions are tender, add the tomato "mush". Add some of the above hot
soup mixture and stir, then pour the whole mixture into the hot soup
pot.
Add several dry bay leaves. Add green pepper. Cook. At the end of the
cooking, add garlic.
