Step 1

Shred the beets. Cut up the cabbage (discarding the core. Place in a large soup pot. Add 3 quarts of water.

Step 2

Add bones, flanken, onion and salt. Let cook for 45 minutes.

Step 3

Add sour salt and sugar. Let cook another 45 minutes.

Step 4

Remove bones and flanket and save.

Step 5

Add tomato sauce. Correct seasonings. Cook until cabbage is soft (about 30 minutes). Add the garlic.

Step 6

Note: Potatoes can be added with bones and flanken if desired.