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Borsch

Method
Boil meat together to a strong stock
Remove the meat and coarsely mince

Cut cabbage into thin strip - pepper and salt
Fry in lard adding some herbs and bay leaves

In another pot braise grated beetroot, Add a little vinegar to the beetroot so that it keeps its color

Add soup vegetables to stock, with pepper, salt, bay leaves and  Tabasco

Lightly boil until vegetables are cooked, remove the bay leaves. Then the mince meat is added and the whole left to boil together for a few minutes.

Serve

Before serving, add beetroot with liquid.
Serve with one large table spoon of sour cream in each plate of soup.