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3 lbs beef shank 1 lb boneless beef brisket 2 qts water 1 T salt 1/4 ts pepper 4 cups shredded cabbage 2 cups onion, chopped 28 oz can tomatoes, cut up 1/4 c lemon juice 1/4 c snipped parsley 3 T sugar 2 cloves garlic, minced 1 ts paprika 1 bay leaf 16 oz can beets, diced sour cream
Simmer meat, water, salt and pepper 2 hours, covered. Remove bones. Dice meat and return to broth. Add remaining ingredients to the broth except the beets and sour cream. Cover and simmer one hour. Add beets, heat through. Remove bay leaf. Season to taste. Top each serving with a dollop of sour cream. Serves 12-14.