Instructions: 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 1/2 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 1/2 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.

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