Instructions: In a large soup pot, cover the beef, tomatoes, onion, bay leaf, and garlic with the cold water. let stand for 1 hour. Simmer, covered for 2-3 hours. Remove the bay leaf and add the cabbage, sugar, vinegar, salt and pepper. Simmer for 15 minutes or until the cabbage is tender.

Before serving, add the lemon juice and garnish with a dollop of the sour cream, if desired.

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