1. Saute the onions in a bit of broth or butter for about five minutes. 2. Stir in the beets, then add vinegar[or 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. Stir in the ham and beef, parsley and bay leaf, and simmer, partially covered for 30 minutes. 5. When ready to serve, ladle into bowls, sprinkle with chopped fresh dill, and serve with a bowl of whipped sour cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
