Borshch Ukrainskii (Ukrainian Borscht)

• 1 qt. water
• 2 qt. beef stock
• 3 tbsp. sunflower oil
• 2 cups beer
• beet kvass
• 2 lg. beets, peeled and julienned
• 4 lb. beef chuck with bone
• 3 tbsp. red wine vinegar
• 1/2 lb. smoked pork butt
• 2 tbsp. butter (not margarine)
• 1 lg. carrot, scraped and diced
• 1 md. onion, coarsely chopped
• 1 head cabbage (sm.), shredded
• 3 tbsp. tomato paste
• 1-1/2 tbsp. salt
• Black pepper, to taste
• 4 tbsp. minced parsley
• 1 cup potato, peeled and diced into 1/2-inch cubes
• 1/2 cup sour cream

1. In a large stockpot bring the beef to a boil in 2-1/2 qt.
2. water with 1 tbsp.
3. of salt.
4. After 10 minutes of boiling, reduce heat and simmer for 30 minutes more; then remove meat, cool and remove meat from bone and cube into 1/2-inch pieces.
5. In a large skillet heat the oil on medium heat.
6. Saute the onion, beets and carrot until they are soft.
7. Add the potato and butter, then cook for 2 minutes more.
8. In the meantime bring the beef stock, water and beer (or kvass) to a boil in the stockpot.
9. Add salt and pepper, vinegar, and meat.
10. Drain the beet-carrot-onion and potato mixture and add to stockpot.
11. Reduce heat and cook for 20 minutes.
12. Then add cabbage, tomato paste and pork butt.
13. Cook another 30 to 45 minutes.
14. Remove from heat and allow to cool to room temperature.
15. Refrigerate overnight; re-heat and serve.
16. A large dollop or two of sour cream in the soup is mandatory when served.
17. Allow each person to stir it in themselves.

water, beef stock, sunflower oil, beer, beet kvass, beets, beef chuck, red wine vinegar, pork butt, butter, carrot, onion, cabbage, tomato paste, salt, black pepper, parsley, potato, sour cream

Taken from www.foodgeeks.com/recipes/4532 (may not work)