Yield: 6 Servings
|½ cup||Onions; finely chopped|
|1½ pounds||Beets, (about 5 cups) cut into strips|
|¼ cup||Red wine vinegar|
|2||Tomatoes, peeled, seeded and coarsely chopped|
|Black pepper; freshly ground|
|2 quarts||Beef stock|
|½ pounds||White cabbage, quartered,|
|Cored; coarsely shredded|
|¼ pounds||Boiled ham cut into 1-in cubes|
|¼ pounds||All-beef frankfurters cut in 1/2-in rounds|
|1 pounds||Boiled brisket from the stoc cut into 1-in cubes|
|Tied together w/1 bay leaf|
|½ cup||Dill or parsley finely chopped|
|1 cup||Sour cream|
In an 8-quart pot, melt the butter over moderate heat. Add the onions ans, stirring frequently, cook 3 to 5 mins, or until they are soft but not brown. Stir in beets, then add the wine vinegar, sugar, chopped tomatoes, 1 tsp of salt and a few grindings of black pepper.
Pour in ½ cup of the stock, cover the pan and simmer undisturbed for 50 mins. Pour the remaining stock into the pot and add the shredded cabbage. Bring to a boil, then stir in the ham, frankfurters and beef. Submerge the tied parsley and bay leaf in the soup, add another tsp of salt, and simmer, partially covered, for ½ hr.
Transfer to borshch to a large tureen and sprinkle with fresh dill or parsley. Accompany the soup with a bowl of sour cream, to be added to the borshcht at the discretion of each diner.