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German Borscht Soup

Beef with bone or stew meat
2 qt. water
1 tbsp. pickling spice
2 bay leaves
4 potatoes, diced
2 carrots, diced
Cabbage, shredded
4 beets, peeled and diced
1 c. green dill
1 onion, chopped
1/2 c. rice
1 egg
1 c. sour cream
1 (16 oz.) can tomatoes


Boil beef with pickling spice and bay leaves. Put spices in a spice holder or tie in a small piece of cloth. Remove spices when meat is cooked. Add all the vegetables, dill and rice. Cook until vegetables are tender. Take off heat. Mix 1 egg and 1 cup sour cream together, then pour into soup. Add 1 can tomatoes before you add cream. Heat soup but do not boil. Serve hot.


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