Adapted from Yuliya Pokhodnya
2 pieces of beef meat on a bone – you can use a cheap scrap bone from the butcher
4 quart stock pot, 3 quarts full of water
2 bay leaves
1 yellow onion, halved
2 parsnips, cut into chunks
1 tbs salt
3 carrots, diced or julienned
2-3 med beets, diced or julienned
1 small baking potato, peeled and diced
¼ savoy cabbage, shredded
1.5 c lima beans
2 minced cloves of garlic, additional salt and pepper.
Put the bone through the salt into the water and bring to a boil then simmer for an hour, skim for fat in the beginning. When the stock is rich in flavor, take out the onion, bay leaf and parsnip and pepper.
In a separate pan, add the olive oil and heat then add the carrots, beets and potato. Once the vegetables are starting to tender add a little bit of stock until the vegetables are al dente.
Add the carrot mixture to the stockpot and let it cook for 5 minutes then add the tomato paste and let it dissolve. Then, add the cabbage and lima beans until the cabbage is wilted. Finally, add the garlic. Turn off the pot and let it sit 20 minutes. Then taste the soup and season with additional salt and pepper as necessary.
Garnish with sour cream or crème fraiche. Chopped tarragon would be pretty too.