2 tbsp butter
1 onion, chopped
1.5 lb beetroot
1/4 cup red wine vinegar
1 tsp sugar
2 toms
2 tsp salt
black pepper
1 1/2 quarts beef stock
1/2 lb cabbage, shredded
1/4 lb ham, cubed
1 lb beef, chunked
parsley
bay leaf
lots of dill
sour cream

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Saute onions for 5 minutes. Add beetroot, vinegar, sugar, tomatoes, 1
tsp salt, pepper, dill. Add 1/2 cup stock, cover. Simmer for 1 hr. Add
rest of stock and cabbage, then bring to boil. Add meat, parsley, bay
leaf. Simmer part covered for 30 minutes. Serve with more dill and sour
cream.