White Russian Vegetable Soup Recipe

Ingredients:
- 2 c. diced beets
- 4 c. shredded cabbage
- 2 lbs. stew meat, cut in 2" - 3/4" cubes
- 2 lg. onions, diced
- 3 1/2 c. tomatoes
- 8 c. beef bouillon
- 3/4 c. fresh lemon juice
- 6 garlic cloves, chopped
- 1/4 c. minced parsley
- 1 sm. bay leaf, crumbled
- 1 teaspoon paprika
- 3 tbsp. sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- Lowfat sour cream

Directions:
- Cover stew meat with 8 c. of beef bouillon.
- Bring to a boil, turn back heat, cover and simmer for 1 hour.
- Add in vegetables, lemon juice and seasonings.
- Continue to cook for 1 more hour.
- Adjust seasonings.
- Serve with a generous spoonful of lowfat sour cream per serving.
- Yield: 12 c..