Ukranian Winter Borscht - cooking recipe

Ingredients

unsalted butter
4 Tbsp. vegetable oil or margarine
1 medium minced onion
2 Tbsp. minced garlic
2 medium carrots, in 1/4 rounds
1 medium turnip, 1/2 dice
1 parsnip, 1/4 rounds
1 c. small celeriac, diced
1 c. diced can Italian tomatoes
1 Tbsp. kosher salt
1 c. sour cream (for garnish)
1 tsp. ground black pepper
2 Tbsp. red wine vinegar
2 Tbsp. sugar
2 qt. plus beet stock
1 1/2 lb. beets, trimmed, scrubbed and grated
1 lb. shredded cabbage
1 lb. boiling potatoes, cut into 1/2 dice
3 Tbsp. parsley
1/3 c. fresh dill (garnish)

Preparation

Melt butter in pot over moderate heat.
When foam subsides, add onion and garlic and saute about 5 minutes, then add carrots and saute 2 minutes.
Add turnip, parsnip and celeriac and saute 5 minutes more.
Add tomatoes, salt, pepper, vinegar and sugar. Saute 2 more minutes.
Stir to combine and bring to a boil, then simmer at lower heat 15 minutes.
In saucepan, bring 2 quarts beef stock to boil.
Add cabbage and potatoes.
Return to boil.
Simmer and cook 5 minutes.
Transfer cabbage, potatoes and beet stock to mixture.
Stir in parsley, 1/3 cup dill and shredded beet.
Simmer 15 minutes.
Season to taste.