Borscht - cooking recipe

Ingredients

1/2 c. finely chopped onions
2 Tbsp. butter
1 tsp. sugar
1/4 tsp. salt
2 qt. beef stock
1 lb. chopped green cabbage
1/2 lb. chopped red cabbage
4 sprigs parsley
1 bay leaf
1/4 c. red wine vinegar
1 1/2 lb. peeled beets, chopped medium
1 can tomatoes (2 to 3 c.)
1 tsp. coarse black pepper
1 lb. cooked chuck beef, cut into 1-inch squares
3/4 lb. ham cubes

Preparation

Put bay leaf and parsley in cheese cloth bag.
In a 6 to 8-quart pot, melt butter.
Add onions and saute until soft.
Stir in the beets.
Add red wine vinegar, sugar, tomatoes and juice, 1/4 teaspoon salt, pepper and 2 to 3 cups beef stock.
Cover and simmer undisturbed for 45 to 50 minutes.
Add remaining stock, cabbage and bring to boil.
Add meats, bay leaf and parsley; simmer partially covered for 30 minutes.
You can cut the cooking time by using canned beets, drained of half of their stock, then cut the cooking time by 20 minutes.
Serve with real coarse bread and butter.