Beetroot hot soup

Beetroot hot soup with ham - Borscht.

beetroot Ingredients:
200 g (7 oz) beef.
150 g (5,3 oz) ham.
100 g (3,5 oz) sausage, chopped.
2 beets, washed, peeled, grated, simmered.
300 g (10,6 oz) fresh cabbage, shredded.
1 carrot, grated.
3 onion, chopped.
4 tbsp tomato paste.
3 - 4 garlic cloves, crushed.
50 g (1,8 oz) sunflower oil, (or Soya oil, or olive oil)
1 tbsp sugar.
20 g,  6% ( 1oz) vinegar.
1,5 litres / 3 pint water
sour cream.
salt.
Chopped green Celery, dill, parsley, coriander, green onions, bay leaf, pepper, to taste.

Directions:
1. Cook beef and ham in the water until done, add cabbage and cook for 15 minutes.
2. Blanch onion in oil until golden, add carrot and tomato paste. Stew for 7 - 10 minutes, (use a frying pan). Peeled and grated beet simmer in oil. Add vinegar.
3. Flavour the broth with sugar and salt to taste.
4. Add to broth all fried vegetables: onion, carrot, beet. Cook for 15 minutes.
5. Five to ten minutes before the Borscht is cooked, add: sausage, chopped green Celery, dill, parsley, coriander, green onions, bay leaf, pepper, garlic cloves to taste. Serve with sour cream. 

Soup will be beautiful and very tasty: red with a lot greenery.