Borsch

1 lb beef cut into small pieces
6 cups salted water
Bunch of green onions, chopped
1 carrot, cut into thin sticks
1 red beet, cut into thin sticks
2 potatoes, cut into bars
1 tomato, chopped
Other root vegetables as desired, cut into thin strips
1/2 square bouillon
1 onion, cut into thin sticks
1 tsp vinegar
1/4 lbs cabbage, cut into bars
2 Tbsp butter, divided
1 tsp garlic
Salt, pepper, dill, parsley, & peppercorns to taste
Sour cream
Whipped cream

In a large pot, boil meat on low heat in salted water with green onions for 1-2 hours.  Spoon off the froth.  Saute beets and tomatoes in 1 Tbsp butter in a small saucepan.  Simmer at low heat for 1 hour.  Add broth if not enough liquid.  Add vinegar.

Saute the onions, carrots, and other root veggies in 1 Tbsp butter for 15 mins, covered stirring occasionally.

Heat broth to boiling, add cabbage and potatoes.  Cook 5 minutes.  Add sauteed veggies and cook 10 mins more.  Add beet mixture and cook another 5 mins.  Add bouillon, garlic, and spices to taste. 

Serve with a not so sour cream mix (equal parts sour cream and whipped cream).