Ingredients:

   1 lb (500 g) beef with bones
   1 lb (500 g) white cabbage
   2 potatoes
   1 turnip
   1 carrot
   1 parsley root
   1 onion
   2 Tbs butter
   2-3 bay leaves
   Salt, black pepper

     Sour cream

• Put the meat in cold water and bring to the boil. 
• Skim and leave to cook for about 2 hours.
• Clean the cabbage, cut into strips and add to the meat and water. 
• Peel the potatoes, cut into pieces and also add to the meat soup.
• Wash  the  root vegetables and cut them up into small pieces, peel and chop the onion. 
• Braise the vegetables  and onion lightly in butter and add to the soup, leaving to cook for 20 minutes. 
• Then add the bay leaves, as well as the salt and pepper. 
• Skin the tomatoes, remove the pips and cut into eighths. 
• Shortly before the end of the cooking time, add the tomatoes to the soup.
• Remove the meat from the soup, dice and return to the soup. 
• Serve sour cream with the soup separately.