Instructions: 1. Cover the beef with 6 c water in a saucepan. Add the onion and quartered carrot. Bring to a boil. Skim off any foam and fat that rises to the surface. Lower the heat, and simmer 90 minutes. Strain through a fine-mesh sieve, and measure the liquid; there should be about 4 1/2 c. Reserve the liquid and the meat.

Return the beef and strained liquid to the pan. Bring to a boil. Add the beets, and return to a boil. Lower the heat, and simmer 20 min, or until the tip of a knife easily pierces the beets. Remove the beets, and allow to cool slightly. Peel them, and grate coarsely. Return the grated beets to the soup.

Dissolve the tomato paste in 1/2 c of the soup, and stir back into the pot.

Stir in the garlic, carrot, cabbage, tomatoes, bay leaf, vinegar, and sugar. Bring to a boil. Lower the heat and simmer, stirring occasionally, 90 min.

Remove the meat and discard the bones. Slice the meat 1/2" thick, and stir into the soup, along with the potatoes, salt, pepper and dill. Return to a boil for 2 min.

If desired, place a half potato in the bottom of each bowl. Ladle in the soup. Top with a dollop of sour cream and a sprinkling of dill.

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