This one-course meal lifts your spirits and warms your bones. It is one of Isaac Stern's favorites and one that he enjoys preparing himself.

Servings: 6

• 3 pounds beef shinbone
• 2 pounds beef brisket, cut into pieces
• 2 quarts water
• 4 cups shredded cabbage
• 2 cups chopped beets
• 2 large onions, chopped
• 3 1/2 cups canned tomatoes
• 3/4 cup lemon juice
• 6 garlic cloves, minced
• 1/4 cup chopped parsley
• 1 small bay leaf, crumbled
• 1 teaspoon paprika
• 3 tablespoons sugar
• 1 teaspoon salt
• Freshly ground pepper to taste
• Sour cream

1. Combine the shinbone, brisket and water in a large stockpot and bring to a boil. Reduce the heat and simmer, covered, for 1 hour.
2. Add the cabbage, beets, onions, tomatoes, lemon juice, garlic, parsley, bay leaf, paprika, sugar, salt and pepper and mix well. Simmer for 2 hours.
3. Remove the shinbone from the stockpot. Trim off the meat and discard the bone. Cut the meat into 1-inch pieces and return to the stockpot. Simmer for 10 minutes.
4. Ladle into bowls and top each serving with sour cream.