Ingredients
1 lb. boneless steak (bottom round), cut into 1 inch pieces
4 medium beets, peeled and diced –OR—1 16-oz can diced beets, drained
2 medium tomatoes, chopped
2 medium potatoes, peeled and diced
2 medium carrots, shredded
½ medium head of cabbage, shredded (about 3 cups)
1 medium yellow onion, diced
3 cloves garlic, minced
______________________________

4 cups beef broth
1 6-oz. can tomato paste
2 T. vinegar
1 T. sugar
¼ cup snipped, fresh parsley
¼ cup snipped, fresh dill (or ½ teaspoon dried dill weed)
Salt and pepper to taste
1 bay leaf
Sour cream

To cook:
1.Brown beef cubes in hot oil; drain off fat.
2.Place in large stockpot:  broth, tomatoes, potatoes, carrots, onion and garlic.
Bring to a boil.
3.Add meat, vinegar, sugar, and bay leaf.  Simmer 30 minutes on medium-low heat.
4.Add parsley, dill, and cabbage.  Simmer 10 minutes more.
5.Remove bay leaf.  Add salt and pepper to taste.
6.Ladle into bowls and serve hot, with a dollop of sour cream on top.  Great with dark bread.