Ukrainian Borscht recipe

Method :

In a large stockpot bring the beef to a boil in 2 1/2 qts. water with 1 tb of salt. After 10 minutes of boiling reduce heat & simmer for 30 minutes more, then remove meat, cool and remove meat from bone & cube 1/2". In a large skillet on heat the oil on medium heat. Saute the onion, beets, & carrot until they are soft. Add the potato & butter then cook for 2 minutes more. In the mean time bring the beef stock, water & beer (or kvass) to a boil in the stockpot. Add salt & pepper, vinegar, & meat. Drain the beet-carrot-onion & potato mixture & add to stockpot. Reduce heat & cook for 20 mins. then add cabbage, tomato paste & pork butt. Cook another 30 to 45 minutes. Remove from heat & allow to cool to room temperature. Refrigerate overnight, re-heat and serve. A large dollop or 2 of sour cream in the soup is mandatory when served. Allow each person to stir it in themselves. *NOTE: You may add 1 1/2 cups of cooked white beans to this soup if you wish but if you do so soak them in the vinegar then add them to the soup.