Borschtsch Ukrainsky - cooking recipe

Ingredients

500 g beef, cut in pieces
300 g beet roots
200 g white cabbage
200 g carrots and onions*
100 g tomatoes or 2 Tbsp. tomato puree
1 Tbsp. vinegar
1 to 2 Tbsp. butter or lard
1 bay leaf
parsley
sugar, salt and pepper to taste
sour cream

Preparation

Cook beef in bouillon. (The exact amount wasn't mentioned in the original recipe. I assume it should be \"enough.\") Cut beet roots, carrots, parsley and onions in strips; put them into another large pan. Add tomatoes or tomato puree, vinegar, sugar and a little bit of beef broth with lard (or 1 to 2 tablespoons butter). Cover with lid and cook for a while. Stir the vegetables from time to time. If necessary, add some more broth or water.