1-1/2 lb (680 g) beef bones
1 lb (454 g) chuck steaks
15 cups (3.5 L) cold water
1-1/2 tsp (7 mL) salt
8 peppercorns
2 cups (500 mL) diced peeled beets
2 cups (500 mL) cubed potatoes
1 cup (250 mL) chopped carrots
1 cup (250 mL) chopped onion
1/2 cup (125 mL) sliced celery
3 cups (750 mL) shredded cabbage
1 clove garlic, crushed
1-1/2 cups (375 mL) chopped canned tomatoes
2 tbsp (30 mL) lemon juice
Salt and freshly ground pepper
1/4 cup (60 mL) chopped fresh or frozen Dill sprigs
1 cup (250 mL) sour cream
Rinse bones and meat and add water, salt and peppercorns to large stockpot. Bring to boil, skimming frequently to remove foam. Reduce heat and simmer, uncovered, until meat is tender, about 1-1/2 to 2 hours. Remove bones and meat from stock. Discard bones; chop meat and reserve.
Strain stock through dampened kitchen cloth into large saucepan. Add beets, potatoes, carrots, onion and celery. Bring to boil, reduce heat and simmer, covered, for 20 to 30 minutes. Add cabbage, garlic and tomatoes. Simmer 20 minutes longer, or until all vegetables are tender.
Add meat and lemon juice; taste and add more lemon juice, salt and pepper if necessary. Heat through. By all means, serve the soup now with a sprinkle of dill and a dollop of sour cream in each bowl. Or, refrigerate soup overnight and reheat for a fuller flavor.