Ingredients

• 2 pounds of soup bones, with lots of meat
• 8-10 cups of water
• 2-4 carrots, sliced
• 4 medium potatoes, cubed
• 1 large (or 2 medium) onions, chopped
• 1 medium head cabbage, chopped fine
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 whole red chilli peppers (dried)
• fresh dill, to taste
• 2 cans of tomato soup
• 2 cups diced tomatoes

Directions

1. Cover soup bones with water and simmer until meat is tender (several hours).
2. Remove the bone and shred the beef. Add more water to make 8-10 cups of stock before adding the vegetables.
3. Add vegetables and seasonings, and cook until vegetables are tender.
4. Add tomato soup, diced tomatoes, and shredded beef...and bring to a boil.

Serve with sour cream.