• Soup bones
• 1/4 lb. cubed beef
• 1 onion, whole, stuck with cloves
• salt
• 1 large beet
• 2-3 large cabbage leaves, coarsely grated
• 3-4 small potatoes, cubed
• juice of 1 lemon
• 1 T sugar
• salt and pepper
• 1 egg
• 1 cup milk, lukewarm
• Sour cream

Make a stock with the soup bones, beef, clove-studded onion and salt, enough to render 1 quart. When meat is tender, add beet and cook until tender. Remove the beet and grate coarsely or cut into cubes.

Return to pot and bring to boil. Add cabbage leaves and potatoes. When they are almost tender, add lemon juice, sugar and seasonings.

Beat the egg, add lukewarm milk and a little hot soup, beating with a fork. Slowly blend in more of the hot soup as you beat, until all is added. Serve with sour cream.