Ingredients
1 lb beef chuck, neck bones or beef shank or beef short ribs work, too
8 cups beef stock
salt and pepper, to taste
1 bay leaf
2 Tbsp butter
3 med. raw beets, diced..or canned diced beets
1 small onion, diced
1/2 medium cabbage, shredded
1 Tbsp minced parsley
1 Tbsp red wine vinegar (or more to taste)
2 medium potatoes, diced
sour cream
Preparation
Season beef with salt and pepper. Put beef, stock and bay leaf in large pot and bring to a boil. Then turn down to simmer for about 1 hour. Saute onion in butter and add onions, potatoes, parsley, beets and vinegar. Cook until potatoes are tender. Add cabbage and cook for another few minutes. Top individual servings with sour cream, if desired.
