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Beef Borscht

• 2 tablespoons butter
• 1 cup finely chopped onion
• 1 garlic clove, finely minced
• 1 1/2 cups finely shredded cabbage
• 6-8 medium-size beets, about 1 1/2 pounds, trimmed and peeled
• 2 cups tomatoes that are cored, blanched, peeled and chopped
• 1/4 cup red wine vinegar
• 1 teaspoon sugar
• Salt to taste
• Freshly ground black peper to taste
• 3 cups fresh or canned vegetable stock, or beef broth
• Boiled potatoes
• Sour cream, optional

  Heat the butter in a large, deep saucepan or a small kettle and add the finely chopped onion. Cook, stirring, until the onion is wilted and add the garlic and cabbage. Continue cooking, stirring the cabbage until wilted.

  Grate or shred the beets and add them to the cabbage. Add the tomatoes, vinegar, sugar, salt, pepper and stock to the broth. Bring the broth to a boil and simmer for about 1 hour. Serve with boiled potatoes and garnish with the sour cream.

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