Ingredients

6 cups water or vegetable broth
1 lb. beef brisket ( I used cubes of chuck roast or stew meat)
1 sweet onion, sliced
2 stalks celery, cut into 1" slices
4 medium beets, peeled, pared and sliced (4 cups-divided)
4 carrots, peeled and thinly sliced
1/2 to 1 head of cabbage, cut into checks or wedges
1 bay leaf
1 TBLS. salt
2 beets, coursly grated (1 cup from original 4)
1 6oz. can tomato paste
2 TBLS. cider vinegar
1 TBLS. sugar
2 tsp. salt
1/2 pint sour cream

Instructions

Day before, or early in the day:
In large kettle or dutch oven, place water, beef, onion, celery, sliced beets, carrots, cabbage, bay leaf, 1 TBLS. salt;
Simmer covered, about 2 hours.
Remove bay leaf
Add grated beets and the rest of the ingredients (except for the sour cream).

Cool (refrigerate)

To serve: Skim any fat from soup. Bring to boil over medium heat; lower and simmer, covered, 10 minutes.
Top with dollop of sour cream.