Russian Cabbage Soup

1. At least one day before preparing soup, bring brisket, bones and water to a boil in a heavy pot. Skim off foam. Add remaining stock ingredients and simmer 1 to 1-1/2 hours. Then remove meat from the stock, dice it and set the meat aside.

2. Simmer stock another 1-2 hours. Strain stock and refrigerate it and the meat separately.

3. Before preparing soup, remove the layer of fat from top of refrigerated beef stock.

4. To prepare soup melt butter in a large soup kettle over medium heat. Add onions and cook 8-10 minutes until soft. Stir in cabbage, parsley, celery and carrots. Cover and simmer 15 minutes.

5. Add beef stock, diced beef and potatoes to soup kettle. Simmer another 30-40 minutes. Add tomatoes and cook 10 minutes. Add salt and pepper to taste.

6. Serve with sour cream.