Malorossisky Borshch

• 2 tablespoons butter
• 1 onion, chopped
• 1 12 lbs red beets, peeled and cut into 1/8 x 2-inch strips
• 14 cup red wine vinegar
• 1 teaspoon sugar, optional with the wine replacement
• 2 fresh tomatoes, peeled and chopped (or 4-6 canned)
• 2 teaspoons salt
• black pepper
• 1 12 quarts beef stock
• 12 lb cabbage, shredded
• 14 lb ham, cut into cubes
• 1 lb leftover cooked beef, cut into small chunks
• parsley
• 1 bay leaf
• fresh dill
• sour cream

1. Saute the onions in a bit of broth or butter for about five minutes.
2. Stir in the beets, then add vinegaror wine and vinegar, sugar optional, tomatoes, 1 teaspoon of the salt, and a few grindings of pepper.
3. Pour in 1/2 cup of the stock, cover, and simmer for an hour.
4. Pour the rest of the stock into the soup, add the chopped cabbage, and bring to a boil.
5. Stir in the ham and beef, parsley and bay leaf, and simmer, partially covered for 30 minutes.
6. When ready to serve, ladle into bowls, sprinkle with chopped fresh dill, and serve with a bowl of whipped sour cream.

butter, onion, red beets, red wine vinegar, sugar, tomatoes, salt, black pepper, beef stock, cabbage, ham, beef, parsley, bay leaf, dill, sour cream

Taken from www.food.com/recipe/malorossisky-borshch-143670 (may not work)