How to prepare:

1. Place the first six ingredients in a large soup kettle or Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender.
2. Meanwhile, in a skillet, saute beets in 1 tablespoon oil for 3 minutes. stir in vinegar; set aside.
3. Remove beef with a slotted spoon; cool. Remove meat from the bones; discard bones. Cut meat into chunks; set aside.
4. strain broth, discarding peppercorns and bay leaves. Skim fat.
5. Add enough water to broth to measure 6 cups; return to kettle. Add potatoes, carrots, cabbage, parsley and beets. Bring to a boil.
6. In a skillet, saute onion in remaining oil for 5-7 minutes or until tender.
7. Sprinkle with flour; stir until blended. Whisk into soup. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.
8. add tomatoes. process soup in small batches in a blender or food processor; pour into a large saucepan
9. Add beef; heat through. Garnish with sour cream.