HOT SOUP: This is a version of the famous Russian soup that is more like a stew than soup.

BORSCH--RUSSIAN BEET SOUP-- WITH MEAT:

¼ cup butter + 1 tbsp. oil                                                                    

2 large Spanish onion, sliced

1 lb. potatoes, peeled, cut into chunks            

2 cloves garlic, crushed

1 medium cabbage, coarsely shredded                       

4lb.beef shank, cut into 2-inch cubes                         

3 large raw beets                                                         

1 each turnip & leek, chopped

2 large carrots, chopped                                              

1 cup chopped parsnips                                              

4 large tomatoes, peeled, seeded and chopped           

½ tsp. sugar + salt and pepper to taste

¼ cup red wine vinegar                                               

1 bay leaf

good bunch of mixed herbs                                        

hot beef stock as needed

2/3 cup sour cream

In a large heavy saucepan, melt half the butter in the oil over moderate-high heat. Cook onions and garlic for 2-3 minutes. Add beef and brown meat on both sides. Add salt, pepper, mixed herbs, bay leaf and thyme. Cover with water to about ½-inch above the meat. Simmer for 2 hours, or until meat is tender.

Melt rest of butter in another large heavy saucepan over medium heat.  Add vegetables and cooked uncovered for 10 minutes. Using a large slotted spoon, transfer beef from the  other pot to the vegetables in the pan. Strain the stock and add it to the meat and vegetables, adding more beef stock if necessary to cover everything. Bring to the boil then simmer for 2 hours.

Shred the beets with a coarse grater and add to the soup. Add sugar, vinegar, and adjust seasoning. Reheat soup long enough for it to go ruby red in colour.

Ladle soup into heated bowls and serve with sour cream.