Borscht

In a pan with 2 tablespoons oil, brown 3 medium chopped onions, 2 medium grated carrots and 1 1/2 cups shredded cabbage. Stir until oil disappears. Add 6 ounces tomato paste and 2 beef bouillon cubes. In a second pan, boil 3 or 4 large beets. When they are tender, grate them. Cook 4 medium potatoes and cut into small pieces. In large pot, boil 1/4 pound soup meat and 4 quarts water. When meat is tender, add other items. Cook only 10 minutes. (Cooking longer discolors the soup.) Salt and pepper to taste and serve with a tablespoon of sour cream. A thin slice of lemon squeezed into each soup enhances the flavor.