Instructions
Place the meat in a soup pot, cover it with water and bring it to a boil.
Cook for at a simmer, skimming the debris that rises to the surface.
Drain the pan, wash off the meat and return it to the pan.
Cover the meat with the beef broth and water.
Add the bay leaf, salt, pepper, celery, carrots and the whole onion.
Bring to a simmer and cook one hour, partially covered.
Strain the soup, then return the meat and liquid to the pan; discard vegetables and bay leaf.
Heat the vegetable oil in a skillet.
Add the sliced onion and cook at moderate heat.
Add the beets, parsnips, tomatoes and sugar.
Saute .
Add these vegetables to the soup and simmer the soup, partially covered, for .
Add the cabbage and potatoes and simmer, partially covered for .
Remove the meat, chop it into pieces and discard the bones.
Retunr the pieces of meat to the soup.
Add vinegar and dill and cook another .
Serve hot or cool with a dollop of sour cream if desired.